Came across this article from the NYT:

http://www.nytimes.com/1997/09/21/style/cuttings-the-jerusalem-artichoke-is-doubly-misnamed.html

I think they're great roasted with a bit of olive oil.

However, not a dish I would do for company. Many people, myself included, get rather, um, pronounced, um, flatulence...

for short term I think so - mine are doing ok. For long term moist sand is recommended, and a cold place. Roasted a few last nite - unusual flavor, I can see how they would be good paired with something else. Can't say I loved them on their own. But I am gonna pair them with sweet or reg potatoes, or other veg.

Just bought some at the farmstand today - this Jaime Oliver recipe is one might try - though I might do some roasted with turnips.

http://www.jamieoliver.com/recipes/vegetarian-recipes/sauted-jerusalem-artichokes-with-garlic

Is fridge best place to store? I've never had them before.

I found recipes for it,but they all included potatoes. Just wondered if it is not great by itself in something like a gratin

I ordered tubers thru a seed catalog. It's the root of perennial sunflower, native to north america. The native americans used it quite a bit.

Harvested? Very cool - do you grow them from starts like a potato or an onion? where did you get the start or seed or whatever?

I would coat it with a small amount of olive oil, salt and pepper it, then roast it in a hot oven, say 400 deg F. That way you'll get all those yummy caramelized bits.

just like any other root vegetable. You can eat it raw or bake it as you would a potato.