Yesterday I made a salad of grated carrot and grated raw artichokes (add lemon juice to gratings to stop the artichokes discolouring) plus olive oil and a little of my blackberry vinegar, and it was really good.
A friend of mine sometimes serves them sliced raw in a lettuce salad plus pieces of hot fried bacon - they have a crisp texture like radishes, but a blander taste.
Last night i scrubbed and roasted one (raw) with some sausages as an experiment, and liked the firm, crisp result, but think I should have steamed it for a few minutes first.
Can you tell I have a lot of them? Mine did not do very well last year but my daughter insisted I plant 6 for her in her London plot, which is tiny and therefore easy to fertilise; I was sure they would be too much for her.... We dug one up on Sunday, and the roots/tubers were immense! We divided the results between us so I am trying out different ways of getting them down my husband....
Five more huge strong plants to dig up.