Roasted Jerusalem Artichokes with Garlic Butter & Feta

Crispy on the outside, creamy in the middle, and dripping in garlicky herby butter… these roasted Jerusalem artichokes are what dreams are made of. Finished with a shower of salty feta and fresh herbs, they’re wildly moreish – and dangerously easy to make.

Ingredients

• 400g Jerusalem artichokes
• 1 tbsp olive oil
• Salt & pepper
• 1 tbsp butter (melted)
• 1 garlic clove, crushed
• 2–3 tbsp chopped dill or parsley
• A handful of crumbled feta

Method

1. Preheat the oven
Set your oven to 190°C and get a roasting tray ready.

2. Prep the artichokes
Give the Jerusalem artichokes a good scrub – no need to peel! Slice them into thin wedges or rounds, depending on your vibe.

3. Roast ‘em up
Toss the artichoke slices in olive oil, season well with salt and pepper, and spread them out in a single layer on the tray. Roast for 25–30 minutes until golden and tender.

4. Make the flavour bomb
While they’re roasting, melt the butter and stir in the crushed garlic and chopped dill or parsley.

5. Dress & serve
As soon as the artichokes are out of the oven, drizzle over the garlicky herb butter and toss to coat. Pile onto a serving plate and top with crumbled feta.