You might easily overlook Jerusalem artichokes at the grocery store. They're knobbly and brown little vegetables that look quite similar to fresh ginger root. Although unassuming, they're both nutty and sweet, with a slight crunch. Despite their name, they're confusingly neither from Jerusalem nor are they related to artichokes! Their name is actually derived from the Italian word for sunflower, girasole, and they are a variety of sunflower. You'll sometimes see them labelled as sunchokes as well so keep an eye out for both names. You can turn Jerusalem artichokes into soups or hearty purées, but I love them most simply seared. Here's a super easy side dish to use them in, featuring crisp bacon and a little fresh parsley. Bacon-seared Jerusalem artichokes • 2 strips of bacon, cut crosswise into thin strips • 400 g Jerusalem artichokes, peeled and cut in into 1/4-inch- (5 mm) thick slices • Pinch each salt and pepper • 1 tsp lemon juice • 1 tbsp chopped fresh parsley In large nonstick skillet over medium heat, cook bacon, stirring occasionally, until fat starts to render, about 2 minutes. Stir in Jerusalem artichokes. Cook, stirring occasionally, until browned and tender, 10 to 12 minutes. Stir in salt, pepper, lemon juice and parsley. Photography by Jennifer Bartoli