I am still enjoying my own Jerusalem artichokes, which I stored in the unused dishwasher and found like this: quite a spectacular sight.
Having some leftovers after a big roast (oil, salt & pepper), I decided to improvise a curry (Italian style): I stirfried a small onion, with some chilli flakes, turmeric and curry powder. When the onion was soft and translucent, I added tinned chickpeas, the roasted artichokes and a tin of coconut milk.
Once the coconut had melted and reduced, I added a mix of black rice and wholemeal basmati, which I had rinsed and simmered for half an hour. Hubby's loved it and I did too: it was a good balance of flavours.
I still have one plant in the ground to pick, but next year I am definitely planting more: besides the tuber fragments I left in the ground from this year (Jerusalem artichokes are a bit weedy in behaviour) I have ordered more already: they work as a windscreen for the wines, and are a wonderful winter crop that requires very little care.