Rosemary-Roasted Jerusalem Artichokes and Tomatoes

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Rosemary-Roasted Jerusalem Artichokes and Tomatoes

Source: Recipezaar.

 

 

2 lbs (900 g) jerusalem artichokes

6 ripe plum tomatoes, halved crosswise

2 garlic cloves, finely chopped

1 tablespoon (3 tsp) olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

6 green onions, cut into 1 " (2.5 cm) lengths

 

 

1. Preheat oven to 400 degrees F (200 C).

 

2. Spray a jellyroll pan with cooking spray or line with release foil

for esay cleanup.

 

3. Scrub artichokes and cut into 1 1/4 inch (3 cm) pieces.

 

4. In pan toss artichokes, tomatoes, garlic, rosemary, oil, salt &

pepper. Arrange artichokes around edge of pan and tomatoes in center.

 

5. Roast vegetables for 20 minutes.

 

6. Gently stir in green onions into artichokes and continue to roast

until chokes are tender and browned about 10 minutes longer.

 

7. Cool roasted vegetables 10 minutes, if you wish you may remove skin

from tomatoes (discard skin) or just transfer to serving dish and serve.

 

 

Serves 8.