You are doing a wonderful job. Not only the recipes but the pictures are also very very attractive. Speaking of sunchokes, we have many ways of using them in my country (Turkey). We have a vast variety of olive oil dishes and sunchokes are one of the many vegetables we cook that way. It has a base that apply for all the olive oil cooked vegetables. First chop some onions (a medium one will be fine) and stir fry them in two tablespoons of good quality olive oil. If you like add half a minced carrot and keep stirring until the onions become transparent. Since you have this base you can cook lots of vegetables adding to it. For the sunchokes, a big potatoes, peeled and cubed goes well with it. Wash, scrub and peel the sunchokes (about a kilo), divide them into “cube like” pieces. Cube the potatoes and add them all to the pot with the addition of a glass of hot water. Add salt to your like and be sure to add a teaspoon full of sugar. Bring to boil and cook on low heat for 40 minutes. (since they played with the genes of whatever we eat, every vegetable has different cooking times then before. I live half the year in Istanbul and half the year in Montreal and for ex. while potatoes cooks quicker in Montreal, cauliflower cooks quicker in Istanbul!) Anyway, so check the cooking state of them after half hours, you don’t want them mashed. When they are cooked, chop half a bunch of dill, sprinkle it all over, add two more table spoons virgin olive oil and let it cool in the pot. When its at room temperature its time to eat. You can keep the rest in the fridge, but always bring to room temperature before you eat.
İmportant note: I always steal a little from fats, oils and sugars, so I have to tell that it’s gonna taste better with a little more of oil!
Another and more simpler way of consuming sunchokes is just wash and rub them, don’t peel(about half a kilo). Slice them thinly. In a big cup mix together a glass of water, one lemons juice, half a glass red wine vinegar, one full teaspoons of each salt and sugar. Mix the sunchoke slices with this blend, cover and let stand in the refrigerator for an hour. Drain and eat as a delicious, healthy snack. Bon apetite!