Roast jerusalem artichokes

all details

This can be done as a separate side dish or as part of a roast with lamb, beef or pork. If part of a roast, the artichokes can be cooked with the joint and will benefit from the meat's cooking juices.

Roast jerusalem artichokes
Photo: Tamara Dean

Ingredients

  • Juice of a lemon
  • 500g jerusalem artichokes
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup sage leaves
  • Salt and pepper

Method

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.

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