Recipe by Geoffrey Zakarian
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2 1/2 lb. small Jerusalem artichokes, scrubbed and cut into 3/4-inch slices
6 tbsp. olive oil
6 sprigs fresh thyme
12 small shallots, peeled and quartered lengthwise
6 tbsp. aged balsamic vinegar
2 tbsp. butter
4 sprigs fresh oregano, leaves stripped and chopped
1. Preheat the oven to 375°. In a large bowl, toss the artichokes, 4 tbsp. olive oil, and the thyme sprigs; season with kosher salt and pepper. Spread in an even layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes.
2. In the same bowl, toss the shallots and the remaining 2 tbsp. olive oil; season. Add the shallots to the baking sheet. Roast until tender, about 15 minutes more. Discard the thyme sprigs.
3. Meanwhile, in a small saucepan, stir the vinegar and butter over medium heat until the butter melts and the mixture is smooth.
4. In a large bowl, toss the artichokes and shallots with the balsamic glaze; season. Top with the oregano.