- 800g Jerusalem artichokes
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…
- 1 garlic bulb, cut down the middle
- 1 tbsp rosemary leaves, chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- pinch ground mace
- 20g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp lemon juice
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.
To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.