There are two well known varieties of Artichokes, Globe artichokes which is a flower and generally found preserved in jars and on pizzas, and the Jerusalem artichokes which is a tuber and looks like knobbly little potatoes.
When choosing artichokes look for a firm texture, even colour and no blemishes, store them in paper bags in the refrigerator for up to 3 weeks. Clean under running water with a scrubbing brush and store in lemon water if you want to peel them as they will brown quickly.
There are many ways you can cook a Jerusalem artichoke.
Cut them in half, toss in oil and roast them with the skins on with a little grated Parmesan on top.
Peel them and sauté softly with some garlic and onions, add some vegetable stock and cook until tender. Blitz them with some fresh cream and a touch of truffle oil!
Roast them with the skin on and add into grated fresh beetroot, carrot and coriander with a citrus miso dressing
Or you can make an Artichoke tart which is very beautiful and screams Autumn!