Glossary of food terms: J

Jerusalem artichoke

Not to be confused with the globe artichoke, the Jerusalem artichoke belongs to the sunflower family; it's the plant's underground tubers that are eaten. They're rather knobbly and irregular in shape, with a beige or purple-red skin. To prepare, leave the skin on if possible, because the flesh discolours quickly. Alternatively, scrub them and boil or steam until tender, then peel and serve, or drop them into acidulated water until you're ready to use them. They have quite a neutral flavour, so are compatible with many flavourings. They're delicious raw in salads and are also good steamed, stir-fried, sautéed, braised or roasted - but keep an eye on them while cooking because they can turn to mush quite quickly. They're often cooked in soups or served as a side dish. See also artichoke, for information about globe and Chinese artichokes.

• Chicken and Jerusalem artichoke pie
• Jerusalem artichoke soup with white truffle oil and brown soda bread scones
• Seared scallops with bacon, Jerusalem artichoke purée and crushed peas