- 5 large Jerusalem artichokes
- 3 1/2 tablespoons olive oil
- Salt and pepper
- 1 clove garlic, smashed
- 1 small sprig rosemary
- 1 tablespoon butter
- 3 cups Brussels sprout leaves (from about 1 pound whole)
- 1 shallot, minced
- Fresh lemon juice
- Preheat the oven to 375°F. Using a paring knife, cut the knobs off the Jerusalem artichokes. This helps them cook evenly. Cook the smaller cut-off pieces in the same pan with the large pieces and remove them when they’re soft.
- Heat a tablespoon of the oil in a medium ovenproof skillet over medium-high heat. Add the large Jerusalem artichokes, salt and pepper, and cook until brown all over, about 6 minutes. Pop the pan into the oven and roast until the artichokes are tender, about 30 minutes. Roll them around every 10 minutes or so, for even roasting and browning.
- Remove the skillet from the oven and put it on a burner over medium heat. Add the garlic, rosemary and butter and, using a spoon, baste the Jerusalem artichokes until they are lightly glazed and light brown all over, tilting the pan so the liquid pools at the bottom edge. Transfer to a cutting board and thickly slice crosswise.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the Brussels sprout leaves, salt and pepper, and cook for about a minute, stirring constantly. Add the shallots and cook for another minute, stirring. Add the roasted artichokes and cook until the Brussels sprout leaves are brown in places and crisp-tender, about another minute. Season with lemon juice and stir in the remaining 1/2 tablespoon oil.
This recipe is from V is for Vegetables, by Michael Anthony.