I've only eaten Jerusalem artichokes raw, and enjoyed the crispness and slightly sweet taste, but it's been many years since then.

I used to buy the pasta made from them - DeBoles, I think...

I just had some a couple of days ago, I just peeled them, chunked them up, tossed in olive oil with some fresh thyme, garlic and rosemary and roasted them. They do tend to be a bit bland, so I always season them well.

I've sliced them very thinly and made "chips" in the air fryer and I've used them in a gratin, but mine didn't grow well and they are not widely available here, so I've only cooked with them a few times. I won't replant, mine never did bloom and the roots were very small. I let them go for two years to see if they would be better when more established and they never did bloom. I only planted them because Mother used to tell me a story about her Dad coming home with buckets full of them from a neighbor and her Mother cooking them for the kids. I grew some, cooked them as she instructed and she said "yuck". She said she must have just liked them when she was a kid because she was hungrier then, LOL.

I have no idea what to do with hostas, here they are just deer food the minute they poke up out of the ground.

Annie

JA's have the unenviable reputation of being very, ahem, wind-inducing. You can make soup.

I had a recipe once that had chicken pieces, peeled chunks of potatoes, peeled Jerusalem artichokes, all tossed in some olive oil and roasted in a pan together. It was quite nice.

I love the chips, but the bigger ones make better chips. Nice crunchy topping for a casserole too, especially if you only have small ones. You can use them as you would any starchy root. They're just a bother to peel and prep. Excellent roasted with a little fat. Subtle flavor, but, for me, delicious. My favorite spaghetti, for flavor, was made with whole wheat flour and Jerusalem artichoke flour. That might be more than most people want to undertake from scratch, but it's worth considering slicing and drying if you have a lot of extra.

ETA: Recipes, no, but slice thin, top with a few delicate ribbons (one pass of the microplane) of hard, tasty cheese, like extra sharp cheddar, and roast at 375-400F, until starting to char. Exactly how I do flat turnips, but a very different flavor. Never ate a hosta. :)

I find them delicious. Soup, sauteed, roast, raw. I don't bother to peel. Just scrub and cut off any really awkward prongs. And as Islay mentioned ..... do not eat them if you are going to be indoors with company after the meal.

We recenlty had a couple pounds in our local farm share box. No need to peel. Just a scrub. DH grew up with them PacificNWest.

We did roasted chips, chunked in a roasted mixed veg. No digestive issues at all but i would never serve to guests. I've read about nearly 50% have digestive issues.

Chipped with garlic and shallot chips is my go-to. Over greens, potatoes....

Same farm share box sent 6 green bell peppers. Ick. But made the best of it with caramelized onion, leeks, peppers, a juniper lean sausage chopped over pasta. The 'chips' as a garnish.

Would not give them garden realestate. But do like variety if they end up in my crisper.