I photographed them, then peeled some, scrubbed others, and had 1.5 # of sunchokes so I decided to to a quick cooking of them. I found a great recipe in one of my favorite cookbooks: Vegetarian Cooking for Everyone by Deborah Madison. I found that peeling the 'chokes was easiest with a sharp paring knife. Scrubbing them was also easy, you can decide which you prefer. It might depend on what you want your final dish to look like. A rustic saute that will be sprinkled with seeds and parsley doesn't really need the pure white of peeled sunchokes; a creamy white soup might want the roots to be peeled.
Sauteed Sunchokes with Sunflower Seeds
adapted from Vegetarian Cooking for Everyone by Deborah Madison
1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds
2 tablespoons sunflower seed oil, or other high heat oil such as peanut or grapeseed
S & P to taste
3 Tablespoons sunflower seeds, toasted
2 Tablespoons parsley, chopped
1 teaspoon chopped thyme
Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with S & P, add the sunflower seeds, parsley, and thyme, and toss well.