Bring me my arrows of desire

[venta]

Wanted: suggestions of what I should do with a Jerusalem artichoke.
Additional: suggestions should be both polite and culinary :)

A friend of mine grows artichokes. When I say "grows", I really mean "has failed to eradicate from her garden". For those not paying attention, Jerusalem artichokes are the ones that look like knobbly, bobbly potatoes. They are not green leafy things; they're globe artichokes.

Anyway, I've been given some extraordinarily knobbly artichokes. Do not be fooled by the picture of the nice, shapely, slim artichokes pictured on Wikipedia. These are like potatoes with serious problems.

Last time Katie gave me artichokes, she supplied a recipe for artichoke, bacon and leek gratin. This involved peeling the artichokes (very tedious) and ultimately tasted as if it'd have been nicer had I made it with normal spuds instead.

So... what shall I do with them this time ? I have two or three large artichokes. I'm considering roasting them whole, in the hopes that'll make it easier to get their skins off, and making them into soup. Elaborations, variations, or anything else on that plan welcome.

Comments

[motodraconis.livejournal.com]

I tend to treat them as I would any other random root vegetable such as a swede or carrot and put them in stews or soups.

I prefer globes though.

[venta.livejournal.com]

I think I've only eaten the globe kind when they reach the hearts-preserved-in-oil stage. Which is quite a yummy stage, I admit, and quite superior to suspiciously knobbly tubers.

[valkyriekaren.livejournal.com]

Fresh globe artichokes are fantastic too, though they're basically just a method of conveying lemon and butter to the mouth.

Personally I've always wanted to try cardoons, which are similar to globe artichokes in taste only without the ease of consumption.

[mrph.livejournal.com]

I've just planted this year's cardoons. Unlike last year, this batch will not be trampled by builders... :)