This is one of our favourite recipes for Jerusalem Artichokes, which is also known as Topinambour or Sunchokes! It’s simple, classy and have unique tasting notes!
P.s. If you are exploring for different ways to prep Sunchokes, consider; Soup (Ideally with Chicken Broth and Pumpkin), Chips and Salad.
450g Jerusalem Artichokes
1 Lemon, halved
2 tablespoon Extra-Virgin Olive Oil
Honey (Have you tried Heather Honey before?!)
Heat the oven to 200C. Scrub the Sunchokes of dirt. Cut in half lengthwise.
Toss the Sunchokes in olive oil with the thyme, sea salt and pepper, and arrange cut-side down on a baking tray lined with baking paper. Add the lemon wedges and bake for 20 to 25 minutes or until soft.
Turn the Sunchokes cut-side up, drizzle with honey, and bake for five minutes more. Scatter with sea salt and extra thyme and serve.