Day 47: Jerusalem Artichokes as Crudités

(And here I was thinking this could be one artichoke I'd actually like ...)
Like hapless-prunes-turned-chic-dried-plums, these are now marketed as sunchokes. The new name fits. Supposedly they're related to sunflowers. And well, to be frank, peeling them is a bit of a choke.
That said, I'm glad I tried these. They're all about crunch. Good crunch. I'd add them to a crudité platter any time, like tonight. Well except for the fact that they turn a dull gray after about 15 minutes of air exposure. No matter, just eat fast. Or close your eyes.

So, try them. They taste good. And then wait until the genetic manipulators remove the knobs to make them easier to peel.
JERUSALEM ARTICHOKES AS CRUDITÉS
Active time: 15 minutes
Time to table: 15 minutes
Serves 4
1/2 pound Jerusalem artichokes
Wash well. Peel. Slice thin. Serve.