Crispy Jerusalem artichokes with roasted garlic & rosemary
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Crispy Jerusalem artichokes with roasted garlic & rosemary

By Rosie Birkett

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

  • Prep:20 mins
    Cook:50 mins
    plus soaking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 271
  • fat 12g
  • saturates 3g
  • carbs 33g
  • sugars 19g
  • fibre 4g
  • protein 5g
  • salt 0.1g

Ingredients

  • 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

Method

  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.

  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.

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