A great winter vegetable for soups, but also delicious roasted with garlic and herbs and so simple to prepare. Serve with roast chicken or any roast, all in the oven together.
2/3 tablespoons olive oil
800g Jerusalem artichokes, washed, scrubbed and chopped into even pieces
1 garlic bulb, cut in half down the middle
A few sprigs rosemary
Set oven 180c gas 4
Heat the olive oil in a baking dish in the preset oven, dry the artichokes, add to the baking dish and spoon the oil over the artichokes, tuck in the garlic and a few rosemary sprigs, season well, roast for approx. 40/45 minutes or until the artichokes are tender and crispy outside. Squeeze the garlic over the artichokes before serving.