Crispy Jerusalem Artichoke with Rosemary Side
Crispy Jerusalem Artichoke with Rosemary Side



  • 800g Jerusalem artichokes
  • 1 garlic bulb, halved
  • 1 tbsp fresh rosemary, chopped
  • 3 tbsp oil
  • Pinch of ground mace
  • 20g quality butter
  • 2 tsp lemon juice
  • 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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