Also called sunchokes, are a tubular-shipped, thin-skinned root vegetable. My grandmother planted them, so we do too now, in the worst, clay, water-logged soil. They taste like a mixture of potato and artichoke.-Mike
plant in bloom could be purple or brown
plant in bloom could be purple or brown
Topinambour Arrosto (Italian)
Serves 8
Preheat the oven to 425F (220C)
2 1/2 pounds (1130 g) sun chokes, scrubbed well, cut in half if they are large (If they are fresh, they do not need to be peeled, just washed well.)
1/4 cup (60 ml) olive oil
1/2 Tbs. (2,5 g) sea salt
4 springs of fresh rosemary
uno 1. In a large bowl, toss the Jerusalem artichokes with the oil, salt, and rosemary.
duo 2. Roast until tender, tossing occasionally, so they brown evenly, about 30 minutes.
tre 3. Remove the whole rosemary stems and serve.
Buon appetito!
