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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!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: South American
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g Jerusalem artichoke
  • 2-3 tbsp olive oil
  • 3 cloves of garlic minced
  • 1 tbsp chopped fresh rosemary or thyme or 1 tsp dried oregano
  • Juice of ½ lemon

Method
 

  1. Scrub any dirt off the artichokes then cut them half or into wedges depending on their sizes. Arrange them in a baking dish.
  2. Mix the oil with the garlic and herbs. Season with salt and pepper. Brush and drizzle the artichokes with this mixture.
  3. 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.
  4. Serve warm as a side dish. You can drizzle them with more lemon juice , if you like.