Yes, peeling is a bore. Here is a recipe that uses them sauted
Warm jerusalem artichoke salad
Serves 2
2 eggs
450g/1lb Jerusalem artichokes
1tbls olive oil
1tbls balsamic vinegar
salt and freshly ground black pepper
a few lettuce leaves
2tbls chopped fresh chives
Hard-boil the eggs by simmering them in a pan of boiling water for 7-10 minutes. Then drain them, cover with cold water and leave to cool.
Meanwhile, peel the Jerusalem artichokes, dropping them straight into cold water when they're done to keep them white. Then cut them into 6mm/ ¼ inch slices.
Heat the oil in a medium saucepan and put in the artichoke slices; shake the pan to coat them with the oil, then cover and leave to cook very gently for about 20 minutes, until they are completely tender.
Meanwhile, shell the eggs, rinse them under cold water and cut them into quarters or sixths.
Remove the artichokes from the heat, stir in the balsamic vinegar and season with salt and pepper. Arrange the lettuce leaves on a serving plate or two individual plates. Spoon the artichokes on top and sprinkle the chives over them, then arrange the hard-boiled eggs around the edges. Serve at once.