The appeal here is the complementary flavors of earth (artichokes and potatoes) and acid (lemon and tomato), with the dominant background note of the oily black olives. It goes well with most light, simply cooked main courses—fish, meat, or vegetarian—served warm or at room temperature. Jerusalem artichokes are a bit of a con—neither artichokes nor (unlike us) from Jerusalem. Still, they have a superb deep flavor that spreads throughout a whole dish. Some varieties, the tough-skinned ones resembling fresh ginger, require peeling. Others are fine unpeeled, as long as you slice them thinly.
|1 pound new potatoes or other small boiling potato||1/2 teaspoon freshly ground black pepper|
|1 pound Jerusalem artichokes||1 lemon|
|4 cloves garlic, crushed||9 ounce cherry tomatoes|
|3 1/2 tablespoons olive oil||1 heaping cup kalamata olives, pitted|
|2 tablespoons coarsely chopped sage||2 tablespoons coarsely chopped flat leaf parsley|
|1 teaspoon salt|
Preheat the oven to 400°F / 200°C. Wash the potatoes well, put them in a large saucepan, and cover with plenty of salted water. Bring to a boil and simmer for 20 minutes, until half cooked. Drain, cool slightly, and then cut each potato in half lengthwise. Put them on a large baking sheet.
Wash the Jerusalem artichokes, cut them into slices ¼ inch / 5 mm thick, and add to the potatoes. Add the garlic, olive oil, sage, salt, and pepper. Mix everything well with your hands and put in the oven.
Meanwhile, thinly slice the lemon and remove the seeds. After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon, and return to the oven for 20 minutes. Now add the cherry tomatoes and olives, stir well again, and cook for a further 15 minutes.
Remove from the oven and stir in some of the chopped parsley. Transfer to a serving dish and garnish with the remaining parsley.
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