Roast artichokes with lemon and thyme

A golden roast vegetable to accompany cold roast beef or pork.


Serves 4 as a side dish

500g Jerusalem Artichokes
olive oil
50g butter
a large lemon
a palmful of thyme leaves, chopped


Achieving the perfect results

  1. Scrub the artichokes and slice each one in half lengthwise. Warm just enough olive oil to cover the bottom of a roasting tin or an enamelled cast iron baking dish then add the butter. As soon as the butter starts to froth put in the artichokes, cut side in the fat, then leave them be whilst they lightly colour.
  2. Shake the artichokes about in the pan, loosening them from the bottom if necessary. Cut the lemons in half, squeeze the juice over the artichokes and scatter in the thyme leaves. Season with salt and black pepper then roast at 180˚c/Gas 4 for the best part of an hour. The time will depend on the exact size of your artichokes.
  3. They are ready when they are golden on the cut side and tender enough to squash with a fork.

Get involved

The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.