Photo: Tamara Dean
- Juice of a lemon
- 500g jerusalem artichokes
- 3 tbsp extra-virgin olive oil
- 1/2 cup sage leaves
- Salt and pepper
Fill a medium-to-large bowl two-thirds with water and add lemon juice.
Peel artichokes and place in the acidulated water for 5-10 minutes. Remove and pat dry with clean towel.
Place peeled artichokes in roasting pan and toss with olive oil, sage leaves, salt and pepper. Place in preheated 180C oven for 45-60 minutes.
Every 10-15 minutes, shake roasting pan so artichokes roll around and are coated with pan juices.