Crispy Jerusalem artichokes with roasted garlic & rosemary
- Preparation and cooking time
- plus soaking
- Serves 4
- 800g Jerusalem artichokes
- 1 garlic bulb, cut down the middle
- 1 tbsp rosemary leaves, chopped
- 3 tbsp rapeseed oil
- pinch ground mace
- 20g butter
- 2 tsp lemon juice
- 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, and 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 2
To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.