1 1/2 pounds Jerusalem artichokes
2 cloves garlic, peeled
3 tablespoons lemon juice
3 tablespoons olive oil
1 to 2 tablespoons minced fresh jalapeño chilies
Blue or red corn chips (or a combination)
Peel Jerusalem artichokes and rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes and cook until tender when pierced, about 12 minutes. Drain. In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl. To eat, scoop up dip with corn chips.
From Sunset, March 1999.