Chinese artichoke

n.
A perennial Chinese herb (Stachys affinis) in the mint family, cultivated for its edible tuberous underground stems that somewhat resemble a string of large whitish beads.

Tubers of Stachys affinis, similar to Jerusalem artichoke but smaller.

Also known as Japanese artichoke, knotroot and chorogi, this hairy plant is a native of China and Japan. It has small white tubers that have a sweet, nutty taste similar to a jerusalem artichoke. They can seldom be found in the United States but, if available, should be purchased when firm and white. Refrigerate in a plastic bag up to a week. Chinese artichokes can be eaten raw, or boiled, baked or steamed. See also artichoke.