Jerusalem Artichokes with Soft Eggs and Roasted Garlic Mayonnaise
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Feeds 4 - 6 people 
Prep time 20m
Cook time 60m
Description
Roasted artichokes have such a unique earthy flavour, and we love to roast them so that their skins turn crisp and their insides soft and squidgy. They are delicious served straight from the tin, but it’s fun to add some garlic, which can roast at the same time as the artichokes and then be added to the mayonnaise to serve. Some truffle would also work well here.
- 1kg Jerusalem artichokes
- 2 whole heads garlic
- A few tablespoons mayonnaise
- Handful chives finely chopped
- Small squeeze lemon juice
- 4 eggs (optional)
- Olive oil, for cooking
- Preheat the oven to 180C.
- Cut the artichokes into halves or quarters, depending on size. Place in a roasting tray with the garlic and a good splash of olive oil. Season with salt and toss to coat.
- Roast the artichokes for 45 minutes to 1 hour, or until lovely and soft on the inside.
- Place the eggs in a pan of cold water and bring to a boil. When they start boiling, cook for 3 minutes, then place in a bowl of cold water.
- Squeeze the roasted garlic cloves into a bowl and add the mayonnaise and lemon juice. Stir to combine.
- Peel the eggs and cut them in half. Serve them with the roasted artichokes and the mayonnaise. Garish with the chives.
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