Throw-together Jerusalem Artichokes

This is not a recipe but rather a throw-together of ingredients: cooking Jerusalem artichokes my way. I like them skin on, roasted to a crispy outside, with a nutty, luscious inside!

When preparing Jerusalem artichokes I take off all the little root parts, soak the artichokes in a bowl of cold water for 20 minutes and them scrub them clean with a small brush.

Preheat your oven to 180℃.

Dry the cleaned chokes and drizzle with olive oil and season with salt.

Cut a bulb of garlic in two and add that to the roasting tin.

Place in the heated oven and bake. I give the chokes about 20 minutes to get them started and then I give the roasting tin a very good shake so that the chokes roll around and get covered in oil again.

You can start “testing” the chokes after 25 minutes or so by piercing one with a sharp knife. They should be soft on the inside but don’t leave them until they become mushy – you want a crisp choke.

Once they are done take the tin out of the oven and squeeze the garlic out of the bulb and into the pan. Give the garlic and artichokes a good mix through and serve immediately.

This is what heaven on earth tastes like….

P.S.: If you happen to have any hollandaise sauce hanging around, now is a good time to put it to use!

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