Page title and description
Vegetarian mains
Roasted Jerusalem artichokes with mushrooms & rosemary
Ingredients
- 150g mushrooms
- 600g Jerusalem artichokes
- oil for roasting
- 1 lemon, finely zested
- 1 large rosemary sprig
- 2 garlic cloves
- salt & black pepper
Method
Prep time:
5 min
PT5M
Cooking time:
45 min
PT45M
-
Step 1
Preheat your oven to 180⁰C/Gas 4. Roughly slice the mushrooms, not too thinly. Give the artichokes a wash and scrub to remove and soil or grit, making sure you get into any nooks and crannies. Cut them into 4-5 cm angled pieces. -
Step 2
Throw the artichokes and mushrooms into a roasting tray with 2 tablespoons of oil and a squeeze of lemon juice. Season generously with salt and pepper and mix well; the tray may look a bit overcrowded, but the mushrooms will shrink as they roast. -
Step 3
Pop the tray into the oven and cook for 30-40 minutes, giving them a turn halfway through, until the artichokes are tender and starting to colour at the edges and the mushrooms have gone dark and sticky. -
Step 4
Meanwhile, strip the rosemary leaves from the stalk and finely chop them together with the garlic cloves and half the lemon zest. -
Step 5
When the artichokes are done, mix the rosemary, garlic and zest into the tray and return it to the oven for a final 5 minutes to take the raw edge off. Remove from the oven and check the seasoning, tweak with more salt, pepper or lemon juice to your liking.