 This is survival dock with part 2 of my video on Jerusalem Artichokes. Here we are a few months later. It is now middle of November and as you can see the artichoke plants have died off and it's time to harvest the roots. All you have to do is just dig up and pull up the plants. You have to plant these each year because there will be enough of these tubers left in the ground to grow another crop for next year. When you first plant these though all you have to do is just buy the tubers from the grocery store like I buy them from Whole Foods Market because there I know they haven't been sprayed to keep them from sprouting and when you buy it from the grocery store you find something like this and it will clean up a little better and all you have to do is just break off a little piece like that and just plant that in the ground and just plant that in the ground and it will sprout and grow into a new plant and all you have to do is just wash these clean them up a little bit with a potato scrubbing brush and I like to slice them up eat them raw I put them in salads and you can also cook it in numerous ways you can cook them pretty much like you would cook a potato. See there are numerous little tubers like this that will still be in the ground and you won't be able to dig them all out and these will grow into new plants next year so you don't have to plant this plant every year it will keep coming back each year. This is just the small part of what I have in the ground here we have more than we could use there's still lots more in the ground that I haven't dug out. Over here I have the geranium artichokes that I planted in a flower pot as you can see they don't grow as large or as abundantly in a flower pot as they do in the ground for those living in an apartment you can still grow plenty of geranium artichokes on your porch or patio. So you're peeling those? Is that what your recipe says to do? Oh, sun chokes? Potatoes. So you're going to make a casserole with potatoes and sun chokes? Yes. Okay, we oil the pan here, salted the potatoes and added thine made a layer of potatoes and we'll make another layer of artichokes and right now we're working on the sauce which is sauce is chicken broth. Okay for the sauce to the chicken broth you add a cup of whipping cream add a fourth of the teaspoon of ground cloves to the cream and chicken broth put half of the sun chokes on the potatoes while we're bringing the sauce up to a simmer then we'll pour the sauce on the sun chokes and potatoes and then add the remainder add the remainder then after that add salt a little thym pour the remainder of the sauce on the casserole. What is that cream? Just top with cream. Top with cream. Chicken broth. Bake in the oven. Hold on a minute. 20 minutes then reduce the heat to 400. All right preheat the oven to 500 degrees bake uncovered for 20 minutes then reduce the heat to 400 degrees Fahrenheit and cook for 35 minutes or until fork tender. Rest at room temperature before serving.