Erik,

If I remember correctly, the Jerusalem artichoke is a root, to a North American wildflower. I would boil it, like a potato for eating. Treat it as if it were a potato.

I am a garlic freak so any potato I make is loaded with it. If I mash the potato, I add some cream cheese along with the garlic to smooth it out. Some milk will also work but won't be as good.

Add what ever spices you like and it should be fine.

Let me know how it works out.