Save to your scrapbook

    Jerusalem artichoke wedges with garlic mayo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Jerusalem artichoke wedges with garlic mayo

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 4


    750g Jerusalem artichokes
    2-3 tbsp rapeseed oil

    3 cloves garlic, grated
    5-6 tbsp mayonnaise
    1 tbsp finely chopped
    flat leaf parsley


    1 Preheat the oven to 230oC, gas mark 8. Peel the artichokes and cut into wedges (4-6 per artichoke). Add the wedges to a large roasting tin, season and toss with the oil to coat. Roast for 40-50 minutes, tossing occasionally, until crisp, golden and caramelised. Combine all the mayo ingredients in a small bowl and season. Serve the wedges hot with the dip.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars