Roasted Jerusalem Artichokes
|Jerusalem artichokes||2 Pound (Sun Chokes)|
|Olive oil/Salad oil||2 Tablespoon|
|Fresh rosemary leaves/1 tablespoon dry rosemary||2 Tablespoon|
Scrub Jerusalem artichokes with a brush under cool running water.
Drain and pat dry; if large, cut in half.
In a 9- or 10-inch square baking pan, mix artichokes with oil and rosemary.
Bake in a 375° oven until artichokes are tender when pierced, about 50 minutes; stir several times.
Season to taste with salt and pepper.
Serving size: Complete recipe
Calories 968 Calories from Fat 281
% Daily Value*
Total Fat 32 g49.1%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 441 mg18.4%
Total Carbohydrates 165 g54.8%
Dietary Fiber 18.8 g75.1%
Sugars 87.1 g
Protein 19 g38.3%
Vitamin A 21.2% Vitamin C 71.4%
Calcium 22.3% Iron 183.4%
*Based on a 2000 Calorie diet