Roast Jerusalem artichokes

We had some of these in the veg box last week, and they've been lurking in the fridge ever since. Stuck for what to do, I turned to the trusty Nigel Slater, and his book about vegetables, Tender.

You'll need 3-4 Jerusalem artichokes per person, if you're having them as a side dish. Beware their side-effects!

Stick your oven on at about 180 degrees C or hotter (often it depends what else you're cooking in there).

Wash the artichokes, and slice them lengthways. Sling a knob of butter and a good slug of olive oil in your roasting tin, and put it into the oven to heat up. After 5 minutes or so, bring the tin out, and place the artichokes face down in the butter/oil. Chuck in a couple of cloves of garlic for each person, still in their skins.

Roast in the oven for 20-25 minutes, until the bottoms are crispy. Squeeze a little lemon over the top, and add lots of salt and black pepper.