- sun + (arti)choke. (American Heritage® Dictionary of the English Language, Fourth Edition)
“The sunchoke is the nonfibrous, plump tuber of a North American sunflower Helianthus tuberosus, whose traditional and obscure name is “Jerusalem artichoke.””
“Agnolottis are similar to tortellini; a sunchoke is a root reminiscent of a potato.”
“The first course stole my heart: delicate grilled grouper atop a velvety sunchoke puree, with a drizzle of green olive tapenade.”
“Mimi Ritzen Crawford for The Wall Street Journal Lobster noodles (lobster, cod, sunchoke and hen of the woods).”
“The duck noodle soup (Muscovy duck, roasted peppers, $15) and the decadent lobster noodles (lobster, cod, sunchoke, hen of the woods mushrooms, $19) have been popular "mainstream" items so far, Mr. Bogner said.”
“Prop Styling by DSM MEAT AND TWO VEG | Steak seasoned with kosher salt and lemon is joined by silky greens and a creamy sunchoke puré.”
“In addition to those tart, star-anise-accented pickle rinds (try them in place of cornichons), don't miss turmeric-tinged sunchoke relish (put it on your next frank).”
“Even when he's not messing with Mr. Sohm, Mr. Ripert poses some pretty serious challenges with his exotically spiced and sauced seafood, like the aforementioned baked lobster (so far, so good) with red-wine-braised sunchoke (uh-oh) with fava-sprout bergamot reduction (WTF?)”
“For baked lobster with red-wine-braised sunchoke and fava-sprout bergamot emulsion?”
“Le Bernardin's baked lobster with red-wine-braised sunchoke, fava sprout and bergamot emulsion is a sommelier's challenge.”
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