They have nothing to do with Jerusalem and aren't any relation to artichokes, what they are, are the tuber of a species of Sunflower. You might also see them under the name sunchoke or topinambur.
The dish I've made came about when searching for ideas for salsify a few weeks back. I found an excellent recipe by Yotam Ottolenghi which used salsify and celeriac in a salad. Unfortunately my lone stick of salsify would not have been enough for the recipe but one of his suggestions was to use Jerusalem Artichokes and since they are in season and in plentiful supply, it makes perfect sense.
The original recipe dresses the salad in a boiled lemon aioli but I've decided to use my smoked garlic aioli.
1 celeriac root
4 small Nicola Potatoes
6 Jerusalem artichokes
smoked garlic aioli
fresh parsley leaves, roughly chopped
Prepare the Celeriac:
Slice the top and bottom off the celeriac. Peel and then cut it into batons. Store the batons in acidulated water until ready to cook. Boil or steam until tender.
Prepare the Jerusalem artichokes:
Roughly peel the artichokes and then cut into either batons or slices or a mixture of both. Boil or Steam until tender.
Prepare the Potatoes:
Boil or steam the potatoes in their skins until tender. Peel and cut into discs.
Assemble the salad:
Take a large spoonful of aioli and add in a generous handful of chopped parsley. Stir and then thin with enough water to create a pourable dressing.
Place the cooked vegetables into a bowl and then drizzle over with the dressing. Toss gently to coat and then serve.