I have only ever boiled, mashed and baked them with grated cheese...not enjoyed them any other way!

use mashed/pureed inside raviolis, like you might use a winter squash

chopped and roasted, served as a side

chopped and either roasted or sauteed, put in wintery pasta prima vera

pureed with leeks, seasonings, and stock and served as soup, like a potato-leek soup

pureed for a nutty chip or veg dip

floured and/or battered and deep fried served with aioli or something else spicy

Hi, this is a great recipe for Jerusalem artichoke soup- it's very creamy and delicious and also easy to make.

2 medium potatoes and about the same volume of jerusalem artichokes (peeled and diced)
large onion, chopped
1-2 Tablespoon olive oil
600 ml Vegetable stock
salt and pepper

Saute the chopped onion unitl soft
Add potatoes and artichokes and continue to saute
Add the vegetable stock, bring to the boil and then simmer until the potatoes and artichokes are soft.
Add salt and pepper to taste.
Leave the mixture cool a little, then liquidise.
Add some more water or milk to get the consistency you want.

I've discovered that Jerusalem artichokes can be used for salad with smoky bacon. They are very good with thyme, sage, butter, bacon, cream and cheese! Check out friendseat.com for other exciting recipes. Good luck!