Roasted Jerusalem Artichokes with Lemon and Thyme

Posted 23 Jun 2014

Grease your baking dish with ample melted butter. Scrub (do not peel) the Artichokes, slice lengthways and lay them in the baking dish. Sprinkle with thinly sliced chunks of lemon rind and sprigs of lemon thyme. Drizzle over remaining melted butter and season with cracked pepper and sea salt. Cover and roast until almost cooked through, remove the cover for the last 10 minutes of roasting. (PS This dish is the perfect compliment for baked fish!)