Jerusalem artichokes can be eaten with or without their skins. They are often roasted whole and then either served that way or mashed with butter and cream into a delicious puree. They can also be steamed, boiled, butter-braised, fried into sunchoke chips (as in our fish & chips recipe) or eaten raw in salad. In Europe (particularly France) they are highly regarded as a soup ingredient.
Try pairing sunchokes with dairy (butter, cream, milk), parmigiano reggiano, vinegar, onions, ginger, lemon juice, garlic, nuts, cloves, parsley or mint. They excel as a side dish with almost any roasted meat.
Avoid cooking sunchokes in aluminum or cast iron cookware, as doing so can turn them gray. If serving them cut but uncooked, a brief soak in water mixed with vinegar or lemon juice will keep them from oxidizing.