Jerusalem artichokes, also called sunchokes, are the mild-flavored root of a particular type of sunflower. They’re crunchy and good raw in salads, sliced very thin or grated. They’re also good roasted or mashed in combination with other root veggies like potatoes, parsnips, and celery root.
junglekitte peels them and roasts them with whole peeled shallots, tomatoes, olives, and a bit of stock at 500F, stirring often.
Ida Red likes to to slice about them 1/4-inch thick, blanch in salted boiling water for a few minutes, then shock in an ice bath to stop the cooking, and saute them in butter and olive oil, finishing with a sprinkle of Parmesan, a squeeze of lemon, and salt and pepper.
Marge bakes them into a gratin: Boil peeled sunchokes until just tender. Drain well, cut into 1/2-inch slices. Layer in a buttered gratin dish, season with salt and pepper, sprinkle with freshly grated Parmesan, dot with butter, and bake at 400F until the top is crusty.
If any parts have turned pink or red, then the sunchoke has gone bad, notes Robert Lauriston.