Grilled sunchokes, wrapped in foil, and placed directly on the grill, are a little bit sweet, and slightly salty too. Sunchokes, also called Jerusalem artichokes need little more than a bit of olive oil, salt and pepper to be absolutely delicious, but you could also try throwing some garlic gloves into the wrapped foil packet too.
Ingredients:
- 2 pounds sunchokes, chopped into chunks
- 2 tbsp olive oil
- Sea salt and pepper to taste
- Foil for wrapping
Preparation:
Pre-heat your indoor or outdoor grill to medium-low heat.
Place half of the chopped sunchokes in the middle of a large sheet of foil, and place the other half in a separate large sheet of foil. Drizzle 1 tablespoon of olive oil over each pile of sunchokes, and season well with salt and pepper. Wrap the foil packets, leaving some air space for steam, and seal tightly.
Place on the grill for about 15 minutes, turning once, or until sunchokes are soft. Open foil packets carefully, as the escaping steam will be hot.
