Roasting minimally seasoned sunchokes allows their true flavor to shine through. With crisp, browned skin and tender flesh, they taste like a cross between a baked potato and an artichoke heart.
Cooking Light OCTOBER 2004
Preheat oven to 475°.
Combine first 6 ingredients in a large bowl, tossing well to coat. Arrange artichoke mixture in a single layer on a baking sheet coated with cooking spray. Bake at 475° for 35 minutes or until golden brown and tender.
Go to full version of