The Jerusalem artichoke, also known as a sunchoke, sunroot, and Earth apple, is the thickened underground part of a stem (a tuber) of a breed of sunflowers.
Jerusalem artichokes may be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Peeling can be difficult due to the protuberances and is not necessary because the peels are perfectly edible. However, if you must peel them, slice off the smaller bumpy areas and remove skin with a vegetable peeler. If you are eating them cooked, you will find it easier to boil, steam or microwave them whole and unpeeled first, and then peeling afterward, as necessary.