Helianthus tuberosus (Jerusalem artichoke)

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Helianthus tuberosus L.

Jerusalem artichoke, sunroot, sunchoke, earth apple, topinambour

Kingdom	Plantae	Plants, but not fungi, lichens, or algae
Subkingdom	Tracheobionta	Vascular plants—plants with a “circulatory system” for delivering water and nutrients
Division	Magnoliophyta	Flowering plants, also known as angiosperms
Class	Magnoliopsida	Dicotyledons—plants with two initial seed leaves
Subclass	Asteridae	A large class that encompasses asters
Order	Asterales	Flowering plants with a central disk flower and surrounding petals, like daisies
Family	Asteraceae	The aster family, which also includes daisies and sunflowers; from the Greek ἀστήρ, “star,” for the star-shaped flowers
Genus	Helianthus	From Greek helios, “sun,” and anthos, “flower,” because it was believed that sunflowers turn to follow the sun
Species	tuberosus	“With tubers” (tubers are enlarged areas on the roots that store energy for the plant)

About plant names...

Jerusalem artichokes aren't from Jerusalem, they're from eastern North America. They aren't artichokes either—they are members of the sunflower family. The rather odd name is probably a mangled version of the Italian girosole articiocco, or "sunflower artichoke," a name which makes more sense, since the roots' taste is often likened to that of artichokes.

Identification: Plants are 5-9½′ (1.5-3 m) tall, with hairy stems. On the lower part of the stem, leaves are opposite, but they are alternate higher up. Leaves are up to 12″ (30 cm) × 8″ (20 cm) wide near the base of the plant, becoming narrower (more lanceolate) near the top. Leaf edges have coarse and uneven serrations, and leaves are very rough. Flowerheads are 3-4″ (7.6-10 cm) across, with a dark yellow central disk flower and 10-20 bright yellow rays or petals. The bracts below the flowers have a characteristic shape.

Edibility: Prepared like potatoes, the roots, which are up to 4″ (10 cm) long and 2″ (6 cm) around, are edible. Thorough cleaning is necessary to remove dirt from the warty roots, the skins are also edible and the roots are served mashed, fried, scalloped, or even pickled. They may also be eaten raw, grated onto salads, tasting like Brazil nuts. They contain inulin, a starch that is sweet but indigestible, a good choice for diabetics (though some people don't tolerate it well and become gassy).

Online References:

Kansas Wildflowers and Grasses

Illinois Wildflowers

Wikipedia

CalPhotos

Plants for a Future, a resource and information centre for edible and otherwise useful plants

Floridata.com

Purdue University's Center for New Crops and Plants Products

The Virginia Tech Weed Identification Guide

Wikimedia Commons

Helianthus tomentosus Michx.

Helianthus tuberosus L. var. subcanescens A. Gray