Name: Roasted Jerusalem Artichokes with Bacon and Rosemary
Yield: Serves 4 as a starter or 6 as a side dish
Ingredients: 4 tbsp olive oil; salt and freshly ground black pepper; 1 kg (2 lb 4 oz) jerusalem artichokes, peeled and halved if large; good knob of butter; a few sprigs of rosemary, leaves removed and roughly chopped; 6 rashers thick, rindless streaky bacon or pancetta, cut into rough 2 cm cubes; 1 onion, chopped

Preparation info

Serves
4
as a starter or 6 as a side dish

Difficulty
Easy

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.