We wash and steam the little uns for 20 minutes or so, let them cool a bit, then squidge them out of their skins. Much easier than trying to peel them raw
We often eat them in Jerusalem Artichokes Parmigiana
Make a light tomato sauce with olive oil, onion, garlic, tinned toms or passata, salt, pepper and herbs. Lay steamed, peeled artichokes in a shallow gratin dish, pour over the tomato sauce, sprinkle with a good amount of Parmesan cheese and bake for 30 minutes or so at 200 degrees. Eat with lots of crusty bread!