In addition, they can be eaten raw, or made into flour, or pickled. They are available commercially under several names, including sunchokes and lambchokes. In France the artichoke has been used for wine and beer production for many years. Ethanol and butanol, two fuel grade alcohols, can be produced from Jerusalem artichokes. The cost of producing ethanol currently is not competitive with gasoline prices, and therefore the success of ethanol plants has been limited.
Fructose is more soluble in water than sucrose, so fructose provides a more desirable syrup.
In addition, it is 1.5 times sweeter than sucrose and can be consumed safely by diabetics. The majority of domestically produced fructose is obtained from corn. Although the Jerusalem artichoke is a viable fructose source, the U.S. sugar industry has been hesitant in utilizing it because farmers have been concerried with its potential as a weed problem, and because it requires extra planting and harvesting equipment along with storage difficulties. Artichoke tops are superior in TDN to the perennial forages listed, but it has less TDN than corn silage. Optimal forage quality can be obtained by harvesting tops during mid September when protein levels will be at their maximum.