ROAST JERUSALEM ARTICHOKES WITH LEMON AND THYME

Roast jerusalem artichokes with lemon and thyme image

Number Of Ingredients 5

1.1 pounds Jerusalem Artichokes
2 tablespoon Olive Oil
3.333 tablespoon Butter
1 Large Lemon
1 handful Chopped Thyme leaves

Steps:

Scrub the artichokes and slice each one in half lengthwise. Warm just enough olive oil to cover the bottom of a roasting tin or an enamelled cast iron baking dish then add the butter. As soon as the butter starts to froth put in the artichokes, cut side in the fat, then leave them be whilst they lightly colour.
Shake the artichokes about in the pan, loosening them from the bottom if necessary. Cut the lemons in half, squeeze the juice over the artichokes and scatter in the thyme leaves. Season with salt and black pepper then roast at 180˚c/Gas 4 for the best part of an hour. The time will depend on the exact size of your artichokes.
They are ready when they are golden on the cut side and tender enough to squash with a fork.