I’m a huge fan of Jerusalem artichokes - and they grow surprisingly well in containers - but I struggled for a while to learn what to do with them. The simplest way is to roast them in their skins until they become sweet, nutty and delicious (I rarely bother to peel them now). Another simple way is to boil and mash them with potatoes and garlic (I add 30 - 50% artichokes) and bit of butter - delicious comfort food for a cold evening.
If I’ve got a bit more time then this chicken and artichoke recipe from Ottolenghi’s Jerusalem cookbook is excellent. No need to add the tarragon if you haven’t got any, but the red peppercorns really do make a difference if you can find some.
Or I make this really delicious Ottolenghi artichoke soup (recipe towards the bottom of the page). The spinach pesto to go with it really makes it very special - but the soup still tastes great without it.