Rosemary Roasted Sunchokes

• 1 lbs Sunchokes, peeled and thinly sliced
• 1 pinch sea salt to taste
• 1 pinch chili flakes to taste
• 3 large shallots, sliced (or 1 onion) 
• 3 stalks of fresh rosemary, de-stemmed
• 2 large cloves of garlic, diced
• 1 1/2 tbsp Butter or oil

Heat oil or butter in wok, add garlic, shallots and rosemary. Roast until glossy and golden, then add sunchokes, salt and chili flakes. Roast for 15 – 20 minutes and serve.