Sunchokes with Paprika Aioli

I love sunchokes. They have superb, nutty flavor and a sinuous, silky texture. I used to peel them, but lately I just wash them thoroughly and then either cook them whole or cut them into interesting shapes. Sunchokes are hard to mess up. The worst-case scenario is to turn them into a puree if all else fails! They are very versatile, they pair well with many other vegetables, meats, and poultry. They are incredibly nutritious and unusual; lots of folks prefer them to potatoes, including me!