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
Provided by Rosie Birkett
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- 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.
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ROASTED JERUSALEM ARTICHOKES
Roasted Jerusalem Artichokes are simply cleaned, then sliced in halves. Toss in oil, salt and thyme and bake until golden and crispy.
Provided by Michelle Minnaar
Categories Side Dish
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 170°C/350°F fan/gas mark 3.
- Scrub the artichokes thoroughly, removing any blemishes with a knife.
- Halve them lengthwise and cover with oil and season liberally. Place in a roasting tin.
- [Optional] Add the thyme sprigs.
- Roast in the oven until tender and golden, which takes around 45 minutes.
- Serve as a side dish.
Nutrition Facts : ServingSize One handful, Calories 142 calories, Sugar 10.8 g, Sodium 594.5 mg, Fat 6.9 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 19.7 g, Fiber 1.8 g, Protein 2.3 g, Cholesterol 0 mg
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