- 500g/1lb 1½oz Jerusalem artichokes, peeled
- 25g/1oz unsalted butter
- 100g/3½oz fresh breadcrumbs
- Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well.
- Preheat the oven to 200C/390F/Gas 6.
- Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.
- Roast for 20 minutes, then serve straightaway.