20 Jerusalem artichokes, peeled
100 ml (3.1/2 fl oz) olive oil
1 small bunch fresh thyme, leaves picked from the stalks
3 garlic cloves, peeled and finely chopped
Maldon salt and freshly ground black pepper
For six
Preheat the oven to 220°C/425°F/Gas 7.
Put the artichokes in a bowl with the other ingredients. Mix thoroughly. Place in an oiled baking dish and roast for about 25 minutes, turning over occasionally.