GRILLED JERUSALEM ARTICHOKES WITH HERITAGE CARROTS

❚ 1 kg (2.2 lb) large Jerusalem artichokes

❚ Sea salt and freshly ground black pepper

❚ 1 ⁄ cup + 1 tsp (80 mL) extra 3 virgin olive oil

❚ 2 ⁄ cup (150 mL) Pinot Gri3 gio or other subtle white wine vinegar

❚ 200 g (7 oz) of each golden, white and purple heritage carrots ❚ 300 g (10 oz) pea shoots 1. Cook the artichokes in boiling salted water for about 1 hour (depending on the size), until tender but still firm. Drain under cold water to stop them cooking further, then peel and slice 1 cm thick. Drizzle with 1 tablespoon (15 mL) of the olive oil, then season and put on a hot griddle pan or barbecue until marked.

2. Pour the vinegar into a dish, put in the artichokes, cover with plastic wrap and leave to marinate for 2 hours, turning them every so often. Lift out of the vinegar (but reserve this).

3. Peel the carrots and then, still using the peeler, shave into long strips. Put into a bowl of iced water to crisp up for about 10 minutes. Drain, season and put into a bowl. Toss with the reserved vinegar and the rest of the olive oil, then add the pea shoots.

4. Arrange the artichokes in a serving dish with the carrots and pea shoots on top. Serves: 6