Parmesan Roasted Jerusalem Artichokes

, from Issue #73. July, 2017
Photography by Josh Griggs.
Parmesan Roasted Jerusalem Artichokes

I love the nutty, woodsy flavour of Jerusalem artichokes and when roasted, they get sticky crunchy edges and a tender centre, all topped with a generous coating of crisp parmesan.

Serves: 4–6


600 grams Jerusalem artichokes
2 tablespoons olive oil
sea salt and ground pepper
parmesan, for grating
small handful finely chopped parsley and sea salt, to serve


Preheat oven to 200°C fan bake.

Wash and scrub the artichokes, making sure there’s no dirt trapped in any of the crevices. Don’t peel them. Cut into irregular shapes and check again for any trapped dirt.

Toss with the olive oil and season with salt and pepper. Place in a single layer on a lined baking tray and roast for 25–30 minutes or until they are tender and golden, turning once during cooking.

Take out of the oven and top with a very generous grating of parmesan, then roast for another 5 minutes to melt the parmesan.

Transfer to a serving bowl and scatter over the parsley, a sprinkling of sea salt and any crispy bits of parmesan left on the tray. Serve immediately.