Oven Caramelized Jerusalem Artichokes
(Alcachofas de Jerusalén caramelizadas al horno)
Jerusalem artichokes are a very versatile tuber vegetable. While they can be eaten cooked or raw, enjoy them here in this easy and tasty dish.
- Average Cost: $7.57
- Prep Time: 60 minutes
- Cooking Time: 45 minutes
- Servings: 4
Recipe Source: Michigan State University
Ingredients
- 2 pounds Jerusalem artichokes
- 2 teaspoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Directions
- Rinse the Jerusalem artichokes under running water and rub to remove any obvious surface grit.
- Put the artichokes in a large bowl, add enough cold water to cover and add lemon juice. Let the Jerusalem artichokes soak for about 45 minutes.
- Scrub the soaked artichokes with a vegetable brush to remove any loosened dirt. Trim 1/8 inch off the cut end and the tips of any nodules that appear rough or “dirty.” Cut each artichoke in half lengthwise and return to the cold water/lemon bath.
- Preheat oven to 350 degrees Fahrenheit.
- . In a large bowl, whisk together the olive oil, kosher salt and freshly ground black pepper. Drain the artichokes, dry them with a towel and add them to the olive oil mixture. Toss to coat completely and dump the entire contents of the bowl onto a large baking sheet, turning each artichoke cut side down. Roast for 45 minutes on the center rack of the oven.
- When done, let them cool for a couple of minutes and then use a metal pancake turner to transfer to a serving platter.
Serving Size: 1/2 cup