Jerusalem artichokes, often called “sunchokes” are native to North America and are no relation at all to artichokes. Jerusalem artichokes belong to the sunflower family. The white flesh is nutty, sweet and crunchy like chestnuts when raw. Baked in their skins, they become more like potatoes with a mild taste of artichoke hearts. This fresh tuber tastes like a water chestnut and is often used in salads. The tubers can also be cooked like potatoes – boiled, mashed, roasted, or sautéed.