Makes 12 Pieces
• 12 small sunchokes, about 1-2 inches in size
• A neutral cooking oil, such as canola
• Salt, to season
• 1 head crushed garlic
• 12 slices high-quality prosciutto, such as La Quercia
• 1 cup blue cheese, such as Point Reyes
• 1/2 cup sesame oil
• 2 cups balsamic vinegar
Toss sunchokes with oil and season with salt. Roast with crushed garlic in a roasting pan at 400 degrees for 50 minutes-one hour, or until tender. Allow to cool.
When sunchokes have cooled, make a slit in each and stuff with a small piece of blue cheese.
On a large cutting board or work surface, lay out the slices of prosciutto. Place the stuffed sunchokes at the top end of the slice and roll until fully wrapped in the prosciutto, with the end piece tucked into the bottom. Keep refrigerated if not serving immediately.
To make the vinaigrette, place the balsamic vinegar in a saucepan and cook over medium heat until reduced by half, being careful not to let it burn or reduce itself down too much. The mixture should be thick enough to coat the back of a spoon when finished. Whisk in the sesame oil, and set aside.
To serve, place wrapped sunchokes on a sheet tray lined with parchment paper and heat in a 400-degree oven until the prosciutto is crispy and the sunchokes are warm all the way through.
Place on a plate or platter and drizzle with the sesame balsamic vinaigrette.