CRISPY JERUSALEM ARTICHOKES WITH PAPRIKA & THYME

After breaking my promise to behave and not eat too much during the holidays, I have got right back to my healthy(ish) eating routine. Luckily, I love veggies so it doesn’t really feel like a compromise but I wanted to get a little more creative with my cooking. Nothing too elaborate as I don’t have a lot of time on weekdays, yet tasty and filling. 

Last week I received an organic veggie box from a delivery service I am trying and which included Jerusalem artichokes (topinambours in French). Fun fact: Despite their name, Jerusalem artichokes are not a type of artichoke and have nothing to do with Jerusalem! They are actually a variety of sunflower called girasole in Italian which was probably mispronounced over time in the US and turned into ”Jerusalem”. They may not look like much but are delicious and a good source of iron. 

Crispy Jerusalem Artichokes Recipe - S Marks The Spots Blog

You can basically cook them like any other root vegetable. I absolutely love their sweetness and nuttiness, so the other day I roasted them with a bit of thyme, paprika and olive oil to complement their natural flavour. In less than half hour, I was rewarded with a bowl of crispy veggies that kept me full for a while. Give it a try and let me know if you liked it as much!

Ingredients

▸ 500g Jerusalem artichokes
▸ 50ml extra virgin olive oil
▸ 1/4 tsp smoked paprika, plus a pinch (I used loads – blame it on my mild obsession with paprika!)
▸ 2 tsp thyme leaves
▸ 1/2 tsp sea salt

Crispy Jerusalem Artichokes Recipe - S Marks The Spots Blog

Preparation

Preheat your oven to 200 degrees Celsius. Once the oven is heated, place the olive oil, thyme and paprika on a roasting tin and let them heat up for about 5 minutes.

In the meantime, clean carefully the artichokes by scrubbing them with a scourer to remove any grit. Halve the small ones and quarter the bigger ones lengthways and cook in boiling salted water for around 15 minutes until soft but not collapsing. Don’t wait too long after you cut them or they will turn black! 

Drain them and gently remove any excess water from their surface. Then add the artichokes to the heated oil, toss well and arrange in a single layer. Sprinkle with sea salt and roast for 10-15 mins turning halfway, until crisp and brown. Easy and healthy – enjoy!

Crispy Jerusalem Artichokes Recipe - S Marks The Spots Blog

Sandy (@smarksthespots)