The Boss and I decided to try an experiment last year, the plan was to grow Jerusalem Artichokes in large pots rather than the ground, the theory being that we could control them more easily. In the ground fragments break off when you harvest your crop and start new plants in places where you don't want them in the next growing season. Anyway it's been a fantastic success, we've roasted them, made crisps with them and used them in soups and all for a really minimal outlay.
The only problem is that despite the delicious flavour they react a bit, well a lot actually, in your gut giving you a little wind but between consenting adults it's a small price to pay. It breaks the ice at parties and what's wrong with a little pier-end humour?