For a unique hardy vegetable, check out the Jerusalem artichoke.

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Nutritional Information:

Excellent source of iron and thiamin, and a good source of potassium, phosphorus, copper, fiber, vitamin C and niacin.

What to Look For:

Choose the smoothest artichokes with tight-fitting skins of uniform color and firmness. Avoid discoloration or mold.

Easy Storage and Preparation:

Store in a plastic bag in the refrigerator. They will keep for a few days.

Best Uses:

Serve raw in salads by slicing and tossing immediately in acidic salad dressing. Once cut, the flesh will discolor quickly. To cook, slice the artichokes and stir-fry, sauté, braise, roast or steam. Be careful not to overcook them or they will become mushy.

NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

Source: Copyright © 2000 by Ellen Haas.

From the book "Great Adventures in Food" By Ellen Haas.

Used with permission of St. Martin's Press, LLC.