Rating: 5 stars
1 Ratings
  • 1 star values: 0
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  • 5 star values: 1

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.

Claudia M. Caruana
Recipe by Cooking Light October 2004

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Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • 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.

Nutrition Facts

138 calories; calories from fat 23%; fat 3.5g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.3g; protein 3.1g; carbohydrates 24.9g; fiber 3.7g; cholesterol 0mg; iron 4.5mg; sodium 329mg; calcium 48mg.
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