Artichoke Wedges #4 (DSC_5132)

Baked Artichoke Wedges with Lemon and Garlic Aioli

Jerusalem artichokes are a good source of fibre and are high in iron, making these a great, nutritious alternative to potato wedges.

SERVES 4

Ingredients for the Aioli

  • 1 tbsp gluten-free English mustard
  • 3 cloves garlic
  • 60ml (2 fl oz) soya milk
  • 120ml (4 fl oz) olive oil
  • 1½ tsp cider vinegar
  • 1 lemon, juice and zest
  • Handful chives, finely chopped

Ingredients for the wedges

  • 800g (28oz) Jerusalem artichokes, cut into wedges
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 2 tbsp olive oil

To serve

  • 1
    To make the aioli, add the mustard, garlic, soya milk, olive oil, cider vinegar and lemon juice and zest to a bowl. Using a stick blender, blend the ingredients until smooth, then stir through the chives.
  • 2
    Preheat the oven to 180°C/355°F/Gas 4. For the wedges, in a bowl toss together the Jerusalem artichoke chunks, thyme, rosemary and oil. Transfer to a baking tray and cook in the oven for 45 minutes until the wedges are golden and soft in the centre. Serve the wedges with a pot of aioli, for dipping.

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