These super easy to make roasted Jerusalem artichokes with lemon thyme are the perfect substitute for potatoes. They are equally delicious with meat, fish and vegetarian dishes.
Roasted Jerusalem artichokes with lemon thyme are the perfect substitute for potatoes. They pair equally well with meat, fish as well as 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, 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. You don’t have to peel them, only rub to get rid of any soil or grit. Because they are 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.
KEEP IN TOUCH!
How have your roasted artichokes turned out for you? Let me know in the comments below, thanks!
Roasted Jerusalem Artichokes with Lemon Thyme
- 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.
*Nutritional information is automatically generated and should be considered as an estimate.