These Lemon Thyme Roasted Jerusalem Artichokes are the perfect substitute for potatoes – equally delicious with meat, fish or vegetarian dishes.
These Lemon Thyme Roasted 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. I was very surprised to learn they came from Norfolk, UK!
What are Jerusalem artichokes
This 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.
How to prepare Jerusalem artichokes
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.
So once you’ve cleaned your artichokes (see Instructions for more details), simply halve or cut them into quarters. Then coat in the thyme, oil and garlic mixture, season and pop in the oven for 45 minutes.
Enjoy these roasted Jerusalem artichokes either hot or cold (with a bit of parmesan if you wish), alongside a meat, fish or vegetarian main dish.
More roasted vegetables recipe ideas
If you love roasting vegetables you may also like this easy vegan Roasted Root Vegetable Soup. Check out also this hearty Roasted Fennel Vegetable Casserole Recipe. You might also like this roasted Cauliflower Pomegranate Salad.
- 500 g Jerusalem artichokes
- 4 tablespoons lemon thyme roughly chopped (leaves only)
- 2 garlic cloves
- 4-5 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.
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RECIPE LINK PARTIES
I shared this Lemon Thyme Roasted Jerusalem Artichokes recipe with Simple And In Season, CookBlogShare (this week’s host is Hijacked By Twins). Also shared with Fiesta Friday (the co-hosts are Tales From The Kitchen Shed and Spades, Spatulas and Spoons) and Saucy Saturdays.