On the topic of sunchokes, AKA Jerusalem artichokes, Marcella Hazan has this to say:
When sautéed or gratinéed, their texture is a blend of cream and silk, and their taste vaguely recalls that of artichoke hearts, but is sweeter, with none of the artichoke's underlying bitterness.
Hugh Fearnley-Whittingstall adds:
This is one of the best of all [dishes], but there's no getting away from the fact that it will make you fart.
They are both correct. Oh, well--nothing's perfect!
If you haven't got any fancy public occasions to attend, I strongly recommend you try Marcella's cooking suggestion: Peel and thinly slice sunchokes, then toss them in butter with an equal amount of halved green onions over a medium-high flame until well coated. Add a little water, season with salt and pepper, and braise until the chokes are tender, adding more water if you need it.