Lemon and Herb Roasted Jerusalem Artichokes


This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.

1 lb Sunchokes (Jerusalem Artichokes)
1.5 TB olive oil
1 garlic clove
a light sprinkling of basil
zest of a 1/4 lemon
coarse or kosher salt

Preheat the oven to 500F and lightly grease a shallow roasting pan with oil.

Scrub the sunchokes well or peel them. Cut off the irregular knobs to make reasonably regular shapes. Cut the sunchokes into 1-inch pieces. Combine sunchokes with the oil in a large bowl and toss to coat. Arrange in a single layer in the prepared pan.

Roast for about 15 minutes, shaking the pan occasionally for even cooking. While the sunchokes roast, combine the basil, garlic, and lemon zest in a mini food processor or on your cutting board and finely chop.

Sprinkle the lemon-herb mixture over the sunchokes and continue to roast for about 5 more minutes. The sunchokes should be well browned and tender, and the garlic should be fragrant but not burned.

Transfer the chokes to a serving bowl or platter. Sprinkle with salt and serve at once.

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