Roast jerusalem artichokes with paprika and lemon aioli

  • Preparation time: 20 minutes
  • Cooking time: 1 hour 10 minutes
  • Total time: 1 hour 30 minutes

Serves: 4 as a snack


500g jerusalem artichokes
200ml olive oil
1 egg yolk
½ tsp dijon mustard
1 garlic clove, crushed
½ lemon, zest and ½ tbsp juice
¼ tsp hot smoked paprika, plus a pinch
chopped flat leaf parsley, to garnish


1. Preheat the oven to 200˚C, gas mark 6. Halve or quarter the artichokes lengthways into fingers about 2cm thick. Cook in boiling salted water for 15-20 minutes, until soft but not collapsing. Drain and steam dry.

2. Heat 100ml olive oil in a roasting tin in the oven for 5 minutes. Add the artichokes, toss well and arrange in a single layer. Sprinkle with sea salt, then roast for 40-45 minutes, turning halfway, until crisp and brown.

3. Meanwhile, beat the egg yolk with the mustard and garlic. Add the remaining 100ml oil, a drop at a time, whisking constantly, until the mixture starts to thicken. When it does, start whisking in the oil in a thin steady stream. When you’ve added half the oil, whisk in the lemon juice and zest, then continue whisking in oil, until the aioli is spoonably thick; loosen with a little warm water or more lemon juice, if liked. Whisk in a good pinch of salt, tip into a bowl and sprinkle with a pinch of smoked paprika.

4. Drain the oil from the artichokes and tip onto a serving plate. Sprinkle with the ¼ tsp paprika and more salt, tossing together. Scatter the parsley over the top and serve with the aioli alongside.