Makes 8 servings (about 2 cups of dip)
Sunchokes – also called Jerusalem artichokes – are the root of a perennial sunflower native to North America.
- 1 1/2 pounds sunchokes (Jerusalem artichokes)
- 2 cloves garlic, peeled
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 to 2 tablespoons minced fresh jalapeno chilies
- Salt
- Blue or red corn chips
Peel the sunchokes and rinse them. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add sunchokes and cook until tender when pierced, about 12 minutes. Drain. In a blender or food processor, whirl sunchokes, garlic, lemon juice, and oil until smoothly pureed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl and serve with corn chips for dipping.
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