ROASTED JERUSALEM ARTICHOKES & BRUSSELS SPROUT LEAVES

SERVES 4

I LIKE TO COOK Jerusalem artichokes in the same way I’d cook a fish, roasting it whole in the oven, basting it, and then slicing it. For a deep, dark caramelization, start with a skillet on the burner. The direct contact with the high heat and the ability to roll the veggies in the pan results in more even color. And all of that means more flavor.

5 large Jerusalem artichokes

3½ tablespoons olive oil

Salt and pepper

1 clove garlic, smashed

1 small sprig rosemary

1 tablespoon butter

3 cups Brussels sprout leaves (from about 1 pound whole, here)

1 shallot, minced

Fresh lemon juice

Preheat the oven to 375°F. Using a paring knife, cut the knobs off the Jerusalem artichokes. This helps them cook evenly. Cook the smaller cut-off pieces in the same pan with the large pieces and remove them when they’re soft.

Heat a tablespoon of the oil in a medium ovenproof skillet over medium-high heat. Add the large Jerusalem artichokes, salt, and pepper, and cook until brown all over, about 6 minutes. Pop the pan into the oven and roast until the artichokes are tender, about 30 minutes. Roll them around every 10 minutes or so, for even roasting and browning.

Remove the skillet from the oven and put it on a burner over medium heat. Add the garlic, rosemary, and butter and, using a spoon, baste the Jerusalem artichokes until they are lightly glazed and light brown all over, tilting the pan so the liquid pools at the bottom edge. Transfer to a cutting board and thickly slice crosswise.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the Brussels sprout leaves, salt, and pepper, and cook for about a minute, stirring constantly. Add the shallots and cook for another minute, stirring. Add the roasted artichokes and cook until the Brussels sprout leaves are brown in places and crisp-tender, about another minute. Season with lemon juice and stir in the remaining ½ tablespoon oil.

Prepping Jerusalem Artichokes

I like to tame these gnarly roots by peeling away uneven knobs and bumps, but you do not really have to peel them at all, unless you want them to be perfectly white, as in the Jerusalem Artichoke Chowder with Monkfish (here). Otherwise, I just trim them to make them easy to wash and cook more evenly. I choose tubers more for density than shape, the firmer the better.