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.
Pin Lemon Thyme Roasted Jerusalem Artichokes!
KEEP IN TOUCH!
If you like this blog you can follow me on Facebook, Instagram and Twitter for regular recipes! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
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.
500?! Grams? Or…?
It’s grams. Sorry about this, and thanks for pointing this out, just corrected it:)
Love the simplicity of this recipe. I’m going to give this a try with my home grown Jerusalem artichokes.
Thanks! Hope you like it:)
I’ve never had Jerusalem Artichokes. They look lovely and you have certainly tempted me to find some with this recipe. I will have to go on a JA hunt!! x
Thanks! I am so glad! Hope you like them if you can get hold of them:)
What gorgeous flavours you’ve put together for this side dish… it’s not an ingredient I always think to cook with, but I’m feeling the need to hunt some out. Thanks so much for hooking up with Simple and in Season this month.
Thank you! They aren’t always easily available, in fact I haven’t seen any since I did that post.
Thank you for bringing this delicious recipe for Fiesta Friday. They have gone wild in our garden and it is a challenge to keep them confined. But, unless they are pickled, they do have an unfortunate side effect.
Yes, the side effect is unfortunate, though if you only have 3-4 it’s not too bad:) I must try pickling them.
I think pickled sunchokes are a Southern tradition. My Dad grew up in West Texas and raved about them.
Don’t plant them in your garden though.
Thanks for the tip:)
I have not cooked these before…will be looking out for them now. Looks lovely!
Thanks! They are really delicious and easy to cook:)
I’ve seen Jerusalem Artichokes at the farmer’s market before, but never quite knew what to do with them. I’m going to pin this recipe for this season – I’d love to make this.
Thanks Ali! They don’t look particularly appealing but are delicious and very easy to prepare. Hope you like them:)
Thankyou so much for sharing this recipe Monika. I’ saw some Jeruselem Artichoke in our local supermarket (directly next to the potatoes actually) and though i’d love to try those but had no idea what to do with them or what they tasted like. I’ll definitely be buying some of them this week. it’s great to read that they’ve not travelled too far also. 🙂
Angela x
They taste really nice, sweet and nutty, and are so very easy to prepare. Hope you like them (though be aware they can have a slightly windy side effect:)
I must try this! I admin Jerusalem artichokes are one of those things I buy and then look at in the fridge until they go bad. 🙁
They are actually really tasty though not very pretty looking. Hope you like them if you do cook them:)
I do love Jerusalem artichokes and lemon goes so well with them. These look delicious!
Thank you! I am also a fan of Jerusalem artichokes, I think they are particularly tasty roasted, with any combination of herbs and spices really.
We love Jerusalem artichokes even though they can have a windy side effect! This recipe sounds delicious, I think I need to get some next time I go shopping. Thank you for sharing with #CookBlogShare and feel free to add to my monthly seasonal linky #SimplySeasonal as it would be perfect! x
Thanks Kirsty! Yes, it does have that side effect:) but it’s so delicious! I’ll add it to the link later on today:)
What a delicious way to use Jerusalem artichokes and I’m so pleased that you’ve enlightened me about not needing to peel them! We often get them in our veg bag and it is hard to know what to do with them so def making this next time I have them.
Thank you Mandy! They are really delicious and so easy to prepare. Hope you like them roasted if you do decide to prepare them in this way:)