I had never heard of a sunchoke (also called Jerusalem artichoke) until my first bite during my stage (aka internship) at The Spotted Pig. Their fall menu featured an escarole salad with roasted sunchokes, bitter parsley, capers, and a creamy and bright lemon dressing. It was one of the best, simplest salads of my life and the humble sunchoke was the unremitting star.

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