Risotto Caprese (sunchoke rice and tomatoes)

8 sunchokes the size of large golfballs
2 medium tomatoes, diced
2 limes, juiced
1/2 inch turmeric, grated
1 basil leaf, optional
2 slices jalapeno, cut into bits, optional
Romaine leaves, about 4 per person

Dice tomatoes and put lime juice and salt over them.  Peel sunchokes. Cut into large chunks and put in food processor.  Process into small bits like rice.  Add to marinated tomatoes and mix.  Add grated turmeric and bits of jalapeno.  Put into romaine leaves and serve.  Lots of nice flavors. (might try basil and garlic next time....)