Garlic and herb baked Jerusalem artichokes
This knobby, nutty tasting vegetable is highly underrated – I think it’s because people just don’t know what to do with it. Actually, it’s really easy to cook (no need to peel) and so it’s perfect with a Sunday Roast or midweek supper. This garlic and herb baked Jerusalem artichokes is a simple dish yet tastes fantastic! Ideal for dinner parties!
Ingredients
Method
- Scrub any dirt off the artichokes then cut them half or into wedges depending on their sizes. Arrange them in a baking dish.
- Mix the oil with the garlic and herbs. Season with salt and pepper. Brush and drizzle the artichokes with this mixture.
- Squeeze the lemon juice on top and bake in a medium hot oven ( between 170-190 C) for 40-50 minutes until golden and tender.
- Serve warm as a side dish. You can drizzle them with more lemon juice , if you like.