It is the a vegetable which comes from North America. This root was very appreciated by the Huron Indians and Algonquins. It is Champlain, in 1603, which it first discovered this tuber with the taste of carding brush or artichoke.

A few years later Sieur Lescarbot brought back it to France, where it was spread with an extraordinary fruitfulness, under the name of "Truffle of Canada" or even of "Artichoke bottoms"!

It's an annual culture. The tubers must be planted, exactly as for potatoes, in April.
The rows are then slightly ridged, before the plant does not develop with more than 2 meters in height. The end September will have to be awaited, so that a yellow flower, a little comparable with that of the sunflower (in smaller) is not formed.
Then, all the stem will be desiccated and the tubers could be collected during all of winter.

Prepared with onions and some potatoes, this soup receipt was frequently eated during the second world war.
You will be surprised to note that it's a very tasty soup, with the taste of artichokeheart.
You will cooked it heat gently, in a pan and serve it with some bread or a little finely chopped chive. You can accompany it by a wine from Medoc or better fro Saint-Emilion.