Serves
4 People
Cooking Time
80 minutes
Season
Winter
Ingredients
- 800g Jerusalem artichokes
- 1 garlic bulb, cut down the middle
- 1 tbsp rosemary leaves, chopped
- 3 tbsp rapeseed oil
- A pinch of ground mace
- 20g butter
- 2 tsp lemon juice
Method
Step 1
- Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones.
Step 2
- Put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
Step 3
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Recipe from BBC Good Food
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