Roasted Jerusalem Artichokes on the #KamadoJoe

A veggie dish done on the Big Joe today. Jerusalem Artichokes with russet potatoes, shallots, sweet onion, garlic, carrots, sweet mini peppers. Fresh Basil, Bay Leaves, Rosemary and Kosher salt provided the main seasoning. The dish was drizzled with good Spanish extra virgin olive oil and sprinkled with parmesan cheese. Thin sliced ham strips are laid on top to add an additional savory element. It will be baked at 350 for about 45 minutes until the outer layer of the Artichokes are crispy. The final picture will be posted when the cook is complete.

They are a slightly sweet starchy root with an earthy undertone. They come out crunchier than a potato when fully cooked. Similar texture to a turnip, but with a better flavor.

Final shot of the cooked dish.