Crispy Jerusalem Artichokes

 By: Patrice Hall

(Note:  This recipe is from bbcgoodfood.com, I removed the mace and instead added Himalayan salt and black pepper to suit my taste, you can add the mace if you wish..)

Crispy Jerusalem artichokes with roasted garlic & rosemary

Prep:  20 minutes

Cook:  50 minutes (plus soaking)

Serves 4

Ingredients:

800g Jerusalem artichokes

1 garlic bulb, cut down the middle

1 tbsp rosemary leaves, chopped

3 tbsp olive oil

Pinch Himalayan sea salt

Pinch Ground black pepper

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.