Saute

• 1). Rinse the sunchoke under cold running water and then scrub the sunchoke with a brush to remove any dirt. The sunchoke's skin can be removed with a peeler or left intact, which will provide the greatest amount of nutrients.
  
  
• 2). Cut the sunchoke width-wise into even rounds with the paring knife. Add 2 to 3 tbsp. of lemon to a bowl of cold water. Place the sunchoke pieces in the bowl to prevent discoloration.
  
  
• 3). Heat 2 tbsp. of oil in a frying pan over high heat, then add the sunchoke pieces. Season the pieces with the desired spices. Saute the sunchokes for 3 to 5 minutes on each side until the pieces are tender and golden brown.
  
  

Roast

• 1). Scrub the sunchoke under cold water with a brush. Peel or leave the skin intact, in accordance with your preference.
  
  
• 2). Preheat the oven to 425 degrees F. Slice the sunchoke lengthwise into 1/4-inch thick pieces.
  
  
• 3). Place the sunchoke pieces in a roasting pan. Toss them with 2 tbsp. cooking oil and preferred spices to lightly coat. Bake for 15 to 20 minutes until tender.
  
  

Raw

• 1). Wash sunchokes under cold, running water and scrub with a brush. Leave the skin on the sunchoke or remove with the peeler.
  
  
• 2). Cut the tuber into cubes, then place the cubes in a bowl with 2 tbsp. to 3 tbsp. of lemon juice and water.
  
  
• 3). Make a salad using mixed greens, such as arugula and spinach. Add the raw, chopped sunchoke pieces and top with your favorite dressing.