A vegetable dish which is delicious with both meat and fish. Roasting the artichokes in their skins results in a chewy, almost caramelised outer shell. The knobbly blighters have a tendency to stick like glue to the roasting tin so transfer them to a serving dish as soon as they come out of the oven.
- 450g new potatoes, scrubbed and halved if large
- 600g Jerusalem artichokes, scrubbed clean and cut in half if large
- 3 tablespoons olive oil
- 3 garlic cloves, unpeeled
- Juice of ½ lemon
- 2 tablespoons flat-leaf parsley, roughly chopped
- Heat the oven to 200˚c, fan oven 180˚, mark 6. Place the new potatoes in a saucepan of lightly salted water and bring to the boil. Par-boil for 5 minutes then drain. Place in a roasting tin and add the Jerusalem artichokes. Mix the vegetables with the oil and add the garlic cloves along with a generous pinch of salt and ground black pepper.
- Roast in the oven for 20 minutes then give everything a good stir and continue to roast for another 15-20 minutes until the vegetables are soft and golden brown. Either discard the garlic or squeeze out the soft centres and mix into the vegetables. Transfer to a serving dish and drizzle over the lemon juice and scatter over the parsley.