Crispy Jerusalem Artichoke with Rosemary Side

Preheat the oven to 180C. Soak the artichokes in water for 20 mins, then give them a good scrub with a scourer. Cut them into halves or quarters (depending on size), then pop them in a roasting tin with the garlic bulb halves and rosemary. Drizzle everything with oil, season liberally, and roast for 50 mins until tender inside and crispy on the outside.
To finish, squeeze the soft garlic cloves from the skin and toss with the roasted artichokes, stirring in the butter, mace, and lemon juice. Serve as a side to a roast beef or chicken dinner.

50 mins

4 serving

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