Oven Caramelized Jerusalem Artichokes

Ingredients

• 2 pounds Jerusalem artichokes
• 2 teaspoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions

1. Rinse the Jerusalem artichokes under running water and rub to remove any obvious surface grit.
2. Put the artichokes in a large bowl, add enough cold water to cover and add lemon juice. Let the Jerusalem artichokes soak for about 45 minutes.
3. Scrub the soaked artichokes with a vegetable brush to remove any loosened dirt. Trim 1/8 inch off the cut end and the tips of any nodules that appear rough or “dirty.” Cut each artichoke in half lengthwise and return to the cold water/lemon bath.
4. Preheat oven to 350 degrees Fahrenheit.
5. In a large bowl, whisk together the olive oil, kosher salt and freshly ground black pepper. Drain the artichokes, dry them with a towel and add them to the olive oil mixture. Toss to coat completely and dump the entire contents of the bowl onto a large baking sheet, turning each artichoke cut side down. Roast for 45 minutes on the center rack of the oven.
6. When done, let them cool for a couple of minutes and then use a metal pancake turner to transfer to a serving platter.

Nutrition Information

Nutrients	Amount
Calories	242
Total Fat	14 g
Saturated Fat	2 g
Cholesterol	0 mg
Sodium	641 mg
Total Carbohydrates	31 g
Dietary Fiber	9 g
Total Sugars	13 g
Added Sugars included
Protein	5 g

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