3-Ingredient Jerusalem Artichoke Purée/Dip 

We served this creamy purée as a dip at our Commit to Change retreat on Martha’s Vineyard in March, with a platter of freshly-cut vegetables. You can also use it as a “sandwich” spread on lettuce leaves.

• 2½ pounds Jerusalem artichokes (also called sunchokes)
• 2 cups heavy whipping cream
• Coarse kosher salt

Working with 1 sunchoke at a time, peel and cut into 1/2-inch cubes and place in bowl of water with lemon to prevent browning.

Place cream in large saucepan. Drain artichokes and add to pan with cream. Bring to boil, reduce heat to medium and simmer covered until artichokes are tender, adding water if dry and artichokes are not yet tender, about 25 minutes. Puree in processor. Season with coarse salt and pepper. 

Cover; chill. Serve warm with drizzle of olive oil and chopped chives. Can be made one day ahead.