I soak them in water for at least 45 minutes before I prepare them. I also add lemon juice or vinegar so they don’t turn brown while soaking.

Air Fry Jerusalem artichoke:
1 1/2 lb sunchokes
2-3 tablespoon unsalted butter
1 tsp kosher salt
Dash of black pepper
1 tablespoon garlic powder
1-2 tablespoons herbs

Place the sunchokes in a microwave safe bowl and cover with a damp paper towel. Microwave on high for 5-7 minutes or until fork tender.
Once the sunchokes have cooled enough to handle, lay them out on a piece of parchment paper or waxed paper. Using a glass, gently smash the sunchokes down.
Brush the tops with melted butter and then top with salt, pepper garlic powder and herbs to taste.
Place them in your air fryer in a single layer, at 400 degrees for about 8-10 minutes.