I'd love to eat sunchokes (aka Jerusalem artichokes) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home kitchen, how can I prepare the sunchokes to prevent this side effect?
In On Food and Cooking (2004 edition), page 307, Harold McGee indicates that the... erm... flatulent effects of sun chokes (also called Jerusalem artichokes) are due to complex fructose-based carbohydrates that are not digestible by humans.
Long, slow cooking allows enzymes present in the fresh of the tuber will convert these fructose over time. McGee recommends 12-24 hours at 200 F / 93 C.
He indicates that the result will be soft and sweet, akin to a vegetable aspic.
Note that the ogliosacharrides in beans are a different class than the inulin in sunchoke (galactose based versus fructose based, respectively), and evidently Beano is not effective sunchoke.
Short of this extreme measure, your best defense against wind may be smaller portions of the vegetable.