Recipe Collection :: Jerusalem Artichokes with Potato and Lemon


  • 500g Jersey Royals or other small potatoes
  • 500g Jerusalem Artichokes
  • 50ml Olive Oil
  • 4 Garlic Cloves, Crushed
  • 2tbsp Roughly Chopped Fresh Sage
  • 1tsp Salt
  • 1tsp Black Pepper
  • 1 Lemon
  • 250g Cherry Tomatoes
  • 170g Kalamata Olives, pitted
  • 2tbsp Roughly Chopped Fresh Parsley


  • Boil the potatoes for 20 minutes. Drain, cool slightly and then chop in half

  • Cut the Jerusalem Artichokes into 5mm thick slices

  • Mix the artichokes, potatoes, garlic, olive oil, sage, salt and pepper together and roast for 30 minutes at 200 Degrees C

  • Finely slice the lemon with rind on and after 30 minutes cooking, stir into the pan

  • After a further 20 minutes, add the olives and tomatoes

  • Remove after 15 minutes, stir in the chopped parsley and serve