In a fully of enthusiasm I’d bought some lovely fresh Jerusalem artichokes from the green grocer and was wondering what to do with them. Thinking of the previous weeks’ Nigella Lawson recipe, I came up with this variation on the theme. It fed two of us for lunch.
Roasted Jerusalem artichokes and potatoes with gorgonzola
6 medium sized potatoes
6 medium sized Jerusalem artichokes
half a bulb of garlic (not peeled)
olive oil (around 2 tbps)
100g gorgonzola or other blue cheese (try Stilton)
salt and freshly ground pepper
Set the oven to 200C. Chop the potatoes into around 4-6 chunks. Vigorously scrub the artichokes then cut into around 4 pieces each. Place in a stout baking tray and season with salt and pepper. Toss with the olive oil to coat and place in the oven.
After around 30 mins, check how they’re doing. The artichokes should be becoming soft but not disintegrating. If they’re getting soft take them out of the oven, leaving the potatoes. Squash the potatoes slightly (I used the end of a rolling pin), add the scattering of garlic bulbs and return to the oven. They should take another 20 mins. If you’ve removed the artichokes, add them back for the last five minutes.
Once the potatoes and artichokes are golden brown and soft, remove the dish from the oven, crumble over the gorgonzola and serve immediately.