Roasted Jerusalem Artichokes Recipe
Ingredients
| Jerusalem artichokes | 2 Pound | |
| 2 tablespoons olive oil or salad oil | ||
| Rosemary leaves | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Scrub Jerusalem artichokes with a brush under cool running water.
Drain and pat dry; if large, cut in half.
In a 9- or 10-inch square baking pan, mix artichokes with oil and rosemary.
Bake in a 375° oven until artichokes are tender when pierced, about 50 minutes; stir several times.
Season to taste with salt and pepper.
Drain and pat dry; if large, cut in half.
In a 9- or 10-inch square baking pan, mix artichokes with oil and rosemary.
Bake in a 375° oven until artichokes are tender when pierced, about 50 minutes; stir several times.
Season to taste with salt and pepper.
Chef
