jerusalem artichokes: storage pit to table in 90 minutes

these jerusalem artichokes have been in the back yard pit for four weeks and i decided today was a good day to see how they were doing...so i got out a recepie for sunchokes gratin a friend sent me a while back and got to work....after i got past the first three or four inches of frozen ground i could easily dig around for tubers ( bloody cold soil though) ...i pulled out what i thought was enough, recovered the tubers, and went in to clean them up...the recepie called for peeled sunchokes and let me catagorically state that peeling these things is what took the most time and their irregular shape caused considerable waste, even with a sharp paring knife...so if your recepie calls for peeled jerusalem artichokes be prepared to buy or grow more than any recepie says you need...after i peeled them i boiled a pot of water and dumped the tubers in, cooking them about ten minutes after the water came back to a boil...you have to watch them carefully, they turn to mush if overcooked...i drained them and cut them into slices and put them in a bakingpan coated with butter...i dotted them with butter and tossed on a cup of fresh, grated parmesan cheese...into a 400 degree oven for about 20 minutes and they were done...so far storing them in the ground seems to be working...they were crisp and fresh as i peeled them...nothing withered or rubbery about them...i'll keep trying new ideas until i can't get them out anymore and then do more in spring before i have to clean them out or suffer the consequences...storage is easy...access may be another story.