Jerusalem Artichokes. Bacon. Onion. Arugula. These four ingredients tossed with a good-quality balsamic vinaigrette work together to make one of the tastiest dishes I’ve had since the Clinton Era.* The showstopper here is the Jerusalem Artichoke. You might also know it as the Sunchoke, a much better description of the bulbous, knotty, goofy looking tuber since it has absolutely nothing to do with Jerusalem, is absolutely nothing like a green artichoke and everything to do with, well, the root of a sunflower plant. Maybe you’ve seen them rolling out of a farmer’s market basket or suffocating under plastic wrap in your supermarket looking like a horribly mutated potato or a gigantic hunk of ginger and thought something along the lines of What the hell am I supposed to do with that thing? Well this is what your supposed to do with it. We’ve just met, but trust me on this one.