Warning: Keep an eye on the chokes as they begin to turn tender. They quickly change from tender to mush. Remove any that seem to be softening.
About 1 1/2 lb sunchokes (preferably all the same size)
1 1/2 Tbs. butter and/or hazelnut oil (or pour meat or poultry fat)
Coarse salt & pepper
Scrub sunchokes ferociously with a brush under running water to get at hidden grit; use a toothbrush if there are places you'd miss with a larger brush. If chokes are different sizes, trim them to more or less the same dimensions, keeping them as large as possible.
With oven set at 350 to 400 (depending upon what else you're cooking), heat fat in baking/serving pan or dish that will hold the chokes in a single layer. Roll chokes in fat to coat evenly. Bake until no longer crisp in the center, but not mushy, 25 to 50 minutes-timing varies with how long chokes were stored and their size. Season and serve hot.
