Last Saturday as I walked through Renningers Farmers Market in Kutztown a small quart size container of Jerusalem Artichokes caught my eye. Called Topinambour (French), Topinambur (German) or Sunchokes, Jerusalem Artichokes are tubers from the sunflower family, native to North America. These root vegetables are very similar in texture to potatoes and yucca roots. They can be mashed, boiled, steamed, pan fried, and pureed. Here I blended Jerusalem Artichokes, beans, sauteed garlic and shallots, with a few spices to make a mild dip for flatbreads and crackers. 

Jerusalem Artichoke and Bean Dip
Serves 10 (as a party dip)

3/4 cup peeled and diced Jerusalem Artichokes
2 large shallots, chopped
2-3 cloves of garlic, peeled and minced
1 16oz can of white beans
2/3 cup of chopped toasted walnuts
1/4 tsp ground ginger
1/2 tsp ground coriander
1 1/2 T olive or tree nut oil

Special equipment: food processor

Boil Jerusalem Artichokes as you would potatoes, immerse them in cold, salted water and bring to a boil. Boil artichoke pieces until tender, 15 mins.

Meanwhile, saute garlic and shallots in a small frying pan with a non stick cooking spray (or olive oil).

As vegetables cook, place beans, walnuts, ginger, and coriander in a medium size food processor. Add artichokes, garlic, shallots and tablespoon of oil to the food processor. Process until combined. Adjust spices to taste if necessary. Top with additional walnuts and a dash of coriander. Serve immediately.