I got a lot of Jerusalem artichokes in my CSA box this week. More than I knew what to do with. I did know, however, that one of my favorite chefs, Yotam Ottolenghi would know what to do with them though, so after a quick Google and a dig through his cookbook Jerusalem, I found this recipe.
This makes use of 6 Jerusalem artichokes which is exactly as many as I had. The thing to note is that this should absolutely marinate overnight. It really brings the flavors together. One thing to remember though is that since this is a lemon-based marinade that you should not let this sit in a metal container; it will give the chicken a sort of metallic flavor (this is true for all lemon or citrus marinades, especially any ceviche).
I served this with a side of sauteed broccoli, but pretty much anything would work or you could just have it on it's own. I just prefer to have greens with everything.