Jerusalem artichokes: attempt #1

At the last minute, I decided to use this recipe to prepare the Jerusalem artichokes, rather than pan-frying them - I think I wanted to hide behind the Parmesan. It seemed that I might have undercooked the artichoke chunks, but I couldn't quite tell - all the recipes I've read call for them to maintain "a bit of snap" or "a little crunch," so perhaps they turned out just right. At any rate, next time I'll try the pan-fry, cut into thin slices; we both enjoyed the potato-artichoke flavor, but the texture wasn't the best: dry and somewhat hard.