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Roasted Jerusalem Artichokes

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Ingredients
  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
Directions

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

Method: 
Roasted
Ingredient: 
Artichoke

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