Tracy wrote:

> I have never had them and my husband brought some home the other day. He
> wants me to put them in a tagine with lamb.
>
> I did a little googling but didn't really find anything helpful. How long
> should they cook? Do you peel them? He said to peel but I read you don't
> have to. This from the guy who says you don't have to peel fava beans.
>
> They are on the small side - at least in my opinion - maybe slightly
> larger than a golf ball.

They don't *have* to be cooked at all. I do peel them, but as you say it's
not necessary.

Given the size you describe (which is actually a bit on the large size for
sunchokes), I'd cut them in half and cook them about 20 minutes in the
tagine. They'd still have a bit of texture at that point, but wouldn't be
crisp.

Bob