These roasted Lemon Thyme Jerusalem Artichokes are the perfect substitute for potatoes – they go equally well with meat, fish or vegetarian dishes. While potatoes are available year round Jerusalem artichokes are in season for a few short months only. I must admit when I picked them up in the supermarket I expected to see an exotic country of origin and was very surprised to learn they came from Norfolk, UK!
The vegetable originates in North America, where it was widely cultivated by the Native Americans long before the arrival of the European settlers. It belongs to the sunflower family, is not actually an artichoke and has absolutely nothing to do with Jerusalem (the Italian name for it, ‘girasole‘, meaning ‘sunflower artichoke‘, is thought to have later evolved into ‘Jerusalem‘). Whatever its etymology, this vegetable is delicious, very healthy, easy to prepare and definitely worth including in your diet.
Jerusalem artichokes have a sweet and nutty flavour, very easy to pair with a variety of herbs. I chose lemon thyme for its strong citrusy notes, but you could use ordinary thyme, rosemary, parsley or dill. Jerusalem artichokes are round, knobbly vegetables with thin skin, which doesn’t have to be peeled, only rubbed to get rid of any soil or grit (because it’s so uneven peeling it would waste too much of the actual vegetable).
These Lemon Thyme Jerusalem Artichokes can be served hot or cold (with a bit of parmesan if you wish), as a side accompanying a meat, fish or vegetable main dish. Enjoy!
If you liked this recipe you may also like these SIDE DISHES.
This recipe was shared with Simple And In Season, CookBlogShare (co-hosted by Hijacked By Twins and Easy Peasy Foodie), Fiesta Friday (co-hosted by Tales From The Kitchen Shed and Spades, Spatulas and Spoons) and Saucy Saturdays (hosted by Take Two Tapas, La Petit Chef, The Flavor Bender and Mid-Life Croissant)
Yields 4 portions
10 minPrep Time
40 minCook Time
50 minTotal Time
- 500 Jerusalem artichokes
- 4 tablespoons lemon thyme, roughly chopped (leaves only)
- 2 garlic cloves
- 45 tablespoons olive oil
- Salt and pepper to taste
- Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium size baking dish.
- Place the artichokes in a large bowl filled with cold water and scrub them clean using a vegetable brush to remove any soil. Rinse well and dry the artichokes with kitchen towel.
- In a medium bowl combine the lemon thyme, oil, garlic, seasoning and stir thoroughly. Cut the large artichokes into quarters and smaller ones in half. Place in the bowl with the herb mixture and stir thoroughly to ensure even coating.
- Tip into the baking dish and bake for 40-45 minutes, turning once halfway through.
- Serve hot or cold, with a bit of parmesan if you wish.