Jerusalem artichokes
Ingredients
Serves 2-3
500g of Jerusalem artichokes cut in wedges
4 sprigs of tarragon, leaves chopped
5 garlic cloves
About 2 tbsp of extra virgin olive oil
Zest of about 1/2 a lemon
2 tbsp of pomegranate seeds
Salt and pepper to taste
Instructions
1) Preheat oven to 180 °c. Wash and scrub Jerusalem artichokes. Pat dry and cut into small wedges.
2) On a baking tray, place artichokes and massage them well with olive oil. Season with salt and pepper and add 3/4 of the chopped tarragon leaves.
3) Place tray in oven. After 30 min, open the oven and shake the tray. Add the garlic cloves with their paper on and pour a bit of olive oil over them. Cook for another 15-20 min, until Jerusalem artichokes are crispy and golden.
4) Remove tray from oven and place it all into a bowl. Squish the garlic cloves out from their papers into the bowl. Add remaining tarragon, pomegranates and lemon zest.