Pic of Roasted Jerusalem artichokes with romesco sauce

Roasted Jerusalem artichokes with romesco sauce

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Vegetarian mains

Roasted Jerusalem artichokes with romesco sauce

Side Serves 6 1h 45 min
Romesco sauce is a Catalan classic: a full-bodied, textured nut and red pepper-based mix. It's excellent here with tender roast Jerusalem artichokes – but would be equally good on sourdough toast, on baked eggs, with roast potatoes, lamb, grilled fish... It's highly recommended to make double quantities and keep some in the fridge.


  • 1 garlic head
  • 2 red peppers
  • 75g blanched almonds, toasted until golden
  • 25g whole hazelnuts, roasted and skinned
  • ¼ tsp smoked paprika
  • ½ tsp paprika
  • 1 dried chilli, crumbled
  • ½ tsp dried mint
  • 1 tsp red wine vinegar, plus a little more to taste
  • olive oil
  • 600g Jerusalem artichokes, scrubbed clean, skins left on
  • salt and pepper
Image of Roasted Jerusalem artichokes with romesco sauce


Prep time: 15 min
Cooking time: 1h 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Slice the top off the garlic bulb to reveal the tips of the cloves. Drizzle with a little oil and wrap in foil. Put the peppers in a baking dish.
  • Step 2

    Put both in the oven and roast for 45 minutes, turning the peppers once during cooking, until the pepper skins are blackened and the garlic soft.
  • Step 3

    Put the peppers in a plastic bag and leave for a few minutes, until cool enough to handle, then peel off the skins and discard the seeds.
  • Step 4

    Put the almonds, hazelnuts, peppers, both paprikas, dried chilli, mint and vinegar in a food processor with a good pinch of salt. Squeeze in about half the head of roasted garlic.
  • Step 5

    Blitz, adding enough olive oil to make a thick sauce. Taste and add more vinegar, seasoning or oil. Transfer to a bowl.
  • Step 6

    Cut the artichokes in half lengthways and toss in a baking dish, in just enough oil to coat. Roast until tender and golden, 30-40 minutes.
  • Step 7

    Serve with the romesco dipping sauce. Season with salt and pepper.

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