Crispy Jerusalem Artichokes with Roasted Garlic & Rosemary
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.
- 800g Jerusalem artichokes
- 1 garlic bulb, cut down the middle
- 1 tbsp rosemary leaves, chopped
- 3 tbsp rapeseed oil
- pinch ground mace or nutmeg
- 20g butter
- 2 tsp lemon juice
- STEP 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.
- STEP 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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