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Roasted Jerusalem Artichoke Dip

Recipe by Jo Feehan- Second Helping

This roasted Jerusalem artichoke dip is perfect for entertaining.  Serve with vegetable crudites, lavosh or other tasty crackers.

  • 500gm Jerusalem artichokes, cleaned and cut into 1cm slices
  • 1/3 cup extra virgin olive oil (plus more to drizzle)
  • 1 tsp salt flakes
  • ½ cup toasted hazelnuts
  • ½ tsp chilli flakes
  • few sprigs fresh thyme
  • Juice of 1 lemon
  • Freshly ground black pepper
  • Vegetable crudités:
  • Baby carrots
  • Mini asparagus
  • Lebanese cucumbers
  1. Preheat the oven to 180°C (160°C fan-forced) then line a baking tray with non-stick baking paper.
  2. Combine 2 tablespoons of the olive oil, salt, and chilli flakes in a large bowl. Add the artichoke slices and toss to combine evenly. Spread the artichoke slices in a single layer on the tray and scatter thyme sprigs on top. Pour any remaining oil from the bowl over the slices.
  3. Roast the artichokes for 30 minutes or until golden and tender when tested with a skewer. Remove from the oven and set aside for 5 minutes to cool slightly.
  4. Blitz the hazelnuts in a food processor until they form a crumb. Transfer the artichoke and any pan juices from the tray to the food processor, add the lemon juice and process until almost smooth. With the motor running, gradually add the remaining olive oil to make a smooth, creamy dip. Taste and season with salt and pepper and a little more lemon juice, if necessary.
  5. Serve your roasted Jerusalem artichoke dip drizzled with a little extra oil and sprinkled with extra chilli flakes and serve with vegetable crudités.

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