When you're in the habit of serving potatoes, corn or rice as a carbohydrate with meals, it's refreshing to have a change of pace, and Jerusalem artichokes are a delicious replacement.
Preheat oven to 180 degrees Celsius.
Peel artichokes and cut into small pieces, placing in a bowl of acidulated water (see footnote).
Heat garlic and olive oil in a pan and saute for 1-2 minutes.
Put artichokes in a roasting pan and pour oil over the top. Add preserved lemon and cracked black pepper to pan and bake for approx 20 minutes, stirring once or twice until tender.
Acidulated water can be made by adding 1 tsp lemon or lime juice to 500mL of water. This prevents discolouration when peeling fruits and vegetables that discolour when cut, such as apples.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Side Dish | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 943 kj |
| Calories | 225 kcal |
| Fat | 11.6 g |
| Saturated Fat | 1.6 g |
| Total Carbohydrate | 22.1 g |
| Total Protein | 4.5 g |
| Fibre | 6.7 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
