Artichokes are biennials and will normally produce edible artichokes in the second season. They are difficult to grow in your climate (Zone 5) because they don't survive the winter unless they are in a greenhouse. Some varieties naturally have small artichokes, and some are bred for their large fruits. In variety trials in Idaho (Zone 4), we were unable to get artichokes to survive over the winter even when heavily mulched.  

The only scientifically tested recipes that I could find for artichokes are for pickles and relish.

Artichoke Pickles
1 peck Jerusalem artichokes
Vinegar to cover
2 cups salt
4 Tablespoons turmeric
10-12 medium red peppers
Picking Solution
1 gallon vinegar (5%)
13 cups (6 pounds) sugar
1/2 cup pickling spice (tied in spice bag)
2 Tablespoons turmeric

Scrub Jerusalem artichokes and cut into chunks. Pack in a food-grade plastic container, crock or glass jar. Cover with vinegar. Add 2 cups salt and 4 Tablespoons of turmeric, mix. Soak 24 hours.

Just before that time is up, prepare pickling solution by combining 1 gallon vinegar, sugar, pickling spice and 2 tablespoons turmeric, in a large pan. Simmer for 20-25 minutes. Remove spice bag.

Drain artichokes, discarding the liquid. Pack artichokes into hot pint jars, add 1 medium red pepper to each jar, and leave 1/2-inch headspace.

Fill with hot pickling solution. Remove air bubbles. Wipe jar rims, Adjust jar lids, Process 15 minutes in a boiling water bath.
Source: Andress, E. and Harrison, J. (2006) So Easy to Preserve, 5th edition. University of Georgia Cooperative Extension.

Artichoke Relish (Yield: about 10 half-pints)
2 pounds Jerusalem artichokes
1 cup plus 1/4 teaspoon Ball salt, divided
4 quarts water
2 cups ground sweet red or greed peppers (about 3 medium)
2 cups ground onions (about 3 medium)
3 1/3 cups sugar
1 quart vinegar
2 tablespoons mustard seed
1 tablespoon turmeric
Ball Pickle Crisp (optional)

Wash artichokes well and trim as needed. Dissolve 1 cup salt in water. Add artichokes; let stand overnight. Drain; rinse and dry. Using coarse blade of food processor or food grinder, grind artichokes. combine artichokes, peppers, and onions; set aside. Dissolve sugar in vinegar in a large sauce pot. Bring to a boil. Add vegetables, 1/4 teaspoon salt and spices. Bring mixture to a boil. Pack hot relish into hot jars, leaving 1/2-inch headspace. Add Pickle Crisp to each jar, if desired. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling water canner.
Source: 2013 Ball Blue Book Guide to Preserving

For recipes, try the California Artichoke Advisory Board website at http://artichokes.org/recipes-and-such.