Roberto Veno's Jerusalem Artichokes with Curd Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips, and when roasted in the EGG the flesh is nutty and sweet and the outer skin is flaky and delicious. Roberto only harvests the tubers after the end of the frost period so that they can develop more natural sugars. Ingredients 18 oz (500 g) Jerusalem artichokes Rapeseed oil Curd (scan QR for recipe) Method Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C. Wash the artichokes, pat them dry and brush with rapeseed oil. Place the artichokes on the grill, close the lid of the EGG and cook 20 minutes. Remove the artichokes from the grid. Using an EGGmitt or Silicone Grilling Mitt, carefully remove the convEGGtor; bring the temperature of the EGG back up to 350°F/177°C. Halve the artichokes and put them skin side down on the grid. Close the lid of the EGG and grill for approximately 20 minutes. Remove the artichokes from the EGG when the skin is crisp and sprinkle with salt. Spread on a serving platter and place a generous spoonful of curd alongside. Serves 4
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