Roast Jerusalem Artichokes with Lemon Aioli

Roast Jerusalem Artichokes with Lemon Aioli

A really simple and seasonal recipe which makes a great vegetarian snack or can be made as an accompanying dish to a bigger meal. Jerusalem artichokes are in season till the end of March so try and get your hands on some before the end of next month.

Jerusalem artichokes can be cooked in much the same way as potatoes - mashed, fried, baked or blitzed into hearty soups. They have a sweeter, nuttier taste than potatoes and look like knobbly ginger roots in appearance.


8 Jerusalem artichokes
Handful sage leaves, roughly chopped
Zest of 1 lemon
1tbsp evoo

Juice of half lemon
1 small clove garlic
1 tsp dijon mustard
1 free range egg yolk
250ml evoo


  1. Set oven to 200°C and preheat a large ovenproof dish with 1 tsbp olive oil.

  2. Using a vegetable scrubbing brush, run the artichokes under a cold tap and remove any dirt from the outer skin. Slice roughly into thick chips.

  3. Add artichokes to a pan of boiling water and simmer for around 4 minutes. Drain and set aside .

  4. Remove the heated oven dish and carefully add the parboiled artichoke chips, sage leaves, pinch of salt/pepper and mix well. (Be careful, the oil will be hot).

  5. Roast the chips for around 20 minutes or until the skins are crispy and the flesh of the artichokes are tender.

  6. To make the aioli, mince the garlic in a mortar and pestle with a pinch of salt to form a paste.

  7. Add the mustard and egg yolk to a bowl and mix till incorporated. Very gradually begin to pour in the olive oil and continually whisk - you will notice the mixture starts to thicken.

  8. When you have added all the olive oil, whisk in the lemon juice and garlic paste.

  9. Toss the chips in the lemon zest, season to taste and serve with ramekins of fresh lemon aioli.

Chestnut and Sage Soup

Chestnut and Sage Soup

Spatchcock Harissa Chicken with Fennel & Lemon

Spatchcock Harissa Chicken with Fennel & Lemon