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Roasted Jerusalem Artichokes

the.instructor's picture
  Jerusalem artichokes 2 Pound (Sun Chokes)
  Olive oil/Salad oil 2 Tablespoon
  Fresh rosemary leaves/1 tablespoon dry rosemary 2 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Roasted Jerusalem Artichokes Recipe