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.