Jerusalem artichokes, or sunchokes, have a taste similar to artichoke hearts, although they're not related. Select clean, firm roots. You may want to remove any peel that looks unpalatable, but the peel is edible. Sometimes the root is too gnarly to peel well, so washing thoroughly is easier.

I've always boiled them like potatoes, though I don't mash them. Cut them into 1" chunks, boil until tender, serve mashed or in pieces. Some people enjoy them with a bit of mayo on the side.

Another idea:
Cream of Jerusalem Artichoke Soup
2 Tbsp butter
2 teaspoon chopped garlic
1/3 cup chopped onion
1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
2 cups chicken stock
1 cup cream
salt and pepper
1 teaspoon chopped chive

Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

Enjoy!
Source(s):
Personal experience
http://www.epicurious.com/recipes/food/views/Cream-of-Jerusalem-Artichoke-S...

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