Oven Caramelized Jerusalem Artichokes

Ingredients

• 2 Pounds Jerusalem Artichokes
• 2 Teaspoons Lemon Juice
• ¼ Cup Olive Oil
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper

Preparation Steps

Step 1. Rinse the Jerusalem Artichokes under running water and rub to remove any obvious surface grit.

Step 2. 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.

Step 3. Scrub the soaked Artichokes with a vegetable brush to remove any loosened dirt. Trim ⅛” 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.

Step 4. Preheat oven to 350ºF

Step 5. 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.

Step 6. When done, let them cool for a couple of minutes and then use a metal pancake turner to transfer to a serving platter.

Serve alone as you would with roasted potatoes or with your favorite Artichoke dipping sauce.