Foil-Roasted Sunchokes

1lb sunchokes, scrubbed and unpeeled

2 tbsp. extra-virgin olive oil

2 sprigs of fresh marjoram

1 sprig fresh rosemary

4 long strands of lemon zest, removed with a vegetable peeler

1/2 tsp kosher salt

freshly ground black pepper, to taste

1/4 cup of chicken stock

Preheat the oven to 400F.
Place a 16-inch piece of foil on the countertop. Arrange the sunchokes on half of the foil, drizzle with olive oil, and tuck in the marjoram, rosemary, and lemon zest. Season the pile with salt and some pepper, then bunch up the foil to create a rim before pouring in the stock. Fold the other half of the foil over the sunchokes, and crimp all edges to seal.
Place the package on a small baking sheet, and bake in the oven for 40 minutes. Remove from the oven, open the foil carefully to avoid the steam, set it on a plate, and serve.

Serves 4, as a side