Jerusalem Artichokes are lovely roasted. They are easy to peel, but as they discolour quickly put them straight into cold water. They can be roasted like potatoes or sauteed.
Carrot and artichoke soup.
Start by peeling and de-knobbling the artichokes and, as you peel them slice them into a bowl of cold water.
Scrape and slice the carrots, then in a cooking pot
melt the butter, soften the onion and celery in it for
Now either liquidise the soup or pass it through a sieve. Taste to check the seasoning, reheat and serve.