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An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter. The cream colored skin covers a dense a crunchy flesh that provides a somewhat nutty flavor. They can be served raw, without peeling, in salads or as an appetizer with dip. The crosne (pronounced crone) can also be boiled, braised, fried, puréed, or sautéed, as an ingredient in vegetable dishes, stir-fried dishes, soups, stews, or simply sautéed with butter. This tuber should be stored in a refrigerator to keep them from drying out and losing their flavor, which they quickly do when stored at room temperature. Crosne is also known as the Chinese artichoke, the Japanese artichoke, knobroot, and Chorogi.