Roasted Jerusalem Artichokes with Bacon and Rosemary

Preparation info
  • Serves


    as a starter or 6 as a side dish
    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

IT’S A SHAME THE POOR OLD JERUSALEM ARTICHOKE DOESN’T LOOK AS ATTRACTIVE AS SOME OF ITS TUBEROUS RELATIVES. I reckon its flavour has got a lot going for it if only shoppers would take the leap and add this knobbly brown root to their shopping basket. Restaurants are doing their bit, though, to encourage diners by matching Jerusalem artichokes with scallops and all sorts of other delights, because they are so versatile.