JAPANESE ARTICHOKE

a root of the Jerusalem artichoke order, native to Western Asia, now cultivated in Europe and also lately to a limited extent in this country. Its manner of growth is shown in the accompanying illustration. The divided tubers are small, inclined to shell shape, with a thin skin of whitish-brown or ivory-white. The flesh, under proper cultivation, is white and tender. It is in season generally commencing with October, and is cooked in any way that is suitable for the Jerusalem artichoke. It is used as a vegetable, in salad compositions or as a garnish, principally in the last-named manner.