Roasted Jerusalem Artichokes with Parmesan & Truffle

Serves: 4 (side dish)

Time: 50–60 mins

Ingredients

• 800g Jerusalem artichokes, well scrubbed

• 3 tbsp olive oil

• 1 tbsp butter (optional, adds richness)

• 2 garlic cloves, crushed

• 2–3 sprigs fresh thyme or rosemary

• Salt + freshly cracked black pepper

• 40g grated Parmesan (plus more to serve)

• Truffle oil or freshly shaved black/white truffle

• Lemon zest, to finish (optional but excellent)

Instructions

1. Prep the artichokes:
   Scrub well (peeling optional – the skin tastes great roasted). Cut large ones into halves or quarters so pieces are similar in size.

2. Parboil (optional but recommended):
   Add to salted boiling water, simmer 8–10 minutes until just tender but not falling apart. Drain and steam-dry.

3. Roast for crisp perfection:
   Preheat oven to 200°C / 400°F.
   Toss artichokes with olive oil, butter, garlic, thyme/rosemary, salt & pepper.
   Spread on a baking tray, cut-side down if halved.
   Roast 30–40 minutes until golden and crisp around the edges, flipping once.

4. Add the parmesan:
   Sprinkle grated Parmesan over the artichokes for the final 5 minutes of roasting so it melts and forms a savoury crust.

5. Truffle finish (the magic moment):
   Remove from oven, plate, then drizzle lightly with truffle oil or shave fresh truffle over the top.
   Add extra Parmesan and a little lemon zest to brighten.