Roasted Jerusalem Artichokes Recipe
Ingredients
| Olive oil | 1 1/2 Tablespoon | |
| Garlic | 8 Clove (5gm), peeled | |
| 1 pound Jerusalem artichokes, rinsed and cut into 1 -inch cubes | ||
| Water | 1/3 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| 1/2 teaspoon each dried rosemary and sage, crumbled | ||
| Salt | 1/4 Teaspoon | |
Directions
1 Preheat the oven to 400° F.
In a small roasting pan,1 mix the oil and garlic and heat in the oven for 5 minutes Add the artichokes and toss to coat with the oil.
Roast, tossing occasionally, for 25 minutes.
2 ln a glassmeasuring cup, mixthe water, lemon juice, rosemary, sage, and salt and pouroverthe artichokes Roast for an additonal 20 minutes or until the liquid has almost evaporated and the artichokes are tender on the inside and crisp on the outside.
In a small roasting pan,1 mix the oil and garlic and heat in the oven for 5 minutes Add the artichokes and toss to coat with the oil.
Roast, tossing occasionally, for 25 minutes.
2 ln a glassmeasuring cup, mixthe water, lemon juice, rosemary, sage, and salt and pouroverthe artichokes Roast for an additonal 20 minutes or until the liquid has almost evaporated and the artichokes are tender on the inside and crisp on the outside.
Chef
