Roasted Jerusalem Artichokes2012-11-30
- Serves: 6
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
- 2 Pounds Jerusalem Artichokes
- 2 Tablespoons Vegetable Oil
- 1 Clove Garlic, crushed
- 1/2 Teaspoon Dried Parsley
- Sea Salt, to taste
- Black Pepper, to taste
- Lemon Wedges
- Parmesan Cheese, grated (optional)
Preheat your oven to 400 degrees. Wash the jerusalem artichokes, scrubbing well. They can also be peeled, if preferred. Cut chokes in half.
Toss the artichokes, garlic, parsley, salt and pepper, in the oil, and place on a large baking sheet.
Place in the oven, and cook for about 20 minutes. Timing varies depending on size of chokes. They are ready when they are no longer crisp in the center.
Serve with fresh squeezed lemon juice, and parmesan cheese (optional).