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Sunchokes, otherwise known as Jerusalem artichokes, make a delicious pasta sauce. When boiled, their crisp texture gives way to a creaminess unattainable by any other vegetable. They also taste very similar to artichokes when prepared this way.

1 1/2 cups sunchokes (about 2-3 medium sized ones)
4 anchovies
1 tablespoon capers
1 can of tuna, packed in water
1/2 lemon, juiced
200 g spaghetti
Salt and olive oil
Parmesan cheese

Rinse the sunchokes and cut up into medium-sized chunks. Place in a small pot covered with water. Bring to a boil and simmer until cooked through, about 15 minutes.
Puree the boiled sunchokes with the anchovies and lemon juice in a mini blender until smooth. Add water, or the liquid from the tuna can if you need to loosen the puree.
Meanwhile, heat up a pot of water with a dash of salt and a lug of olive oil, and cook the spaghetti according to the instructions on their package.
Reserve 1 cup of the pasta cooking water and drain the spaghetti.
Transfer the sunchoke puree into the pasta pot, and pour the reserved cooking water in slowly, just until you have a nice consistency. You might not use the full cup. Add the capers and tuna and toss in the spaghetti. Divide among 2 plates and garnish with Parmesan cheese.

Serves 2.