Suggestion is to "store" in the ground until needed.
Roast, them, sauce/fry in oil or butter, make into a bisque, etc. Warning that they don't always cook evenly.
Sunchoke bisque with pumpkin seed oil and sunflower sprouts (basically a bisque with potatoes, J. artichokes, cream and chicken broth, plus spices/garnishes)
Sautéed Jerusalem artichoke with rosemary and smoked salt (just sliced and sautéed in a skillet)
Braised Jerusalem artichokes with mushrooms and tarragon (a braise)
Now I want to grow these next year!!!!
Edited by daxigait - 12/15/16 at 3:28pm