Oil-Braised Jerusalem Artichoke with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender artichokes simmered in a fragrant herb-infused olive oil, honoring the Hanukkah oil miracle with earthy, golden-brown perfection. This mediterranean-inspired hanukkah (vegetarian) ready in about 50 minutes pairs Jerusalem artichokes, extra-virgin olive oil, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (128 ratings) Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 285 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Scrub 1.5 lbs Jerusalem artichokes and slice into 1/4-inch thick rounds, discarding any tough skin.
  2. Step 2: Heat 3 tbsp extra-virgin olive oil in a heavy skillet over medium-low heat. Add 1 finely minced shallot and cook for 3 minutes until translucent and fragrant.
  3. Step 3: Add the artichoke slices in a single layer, pressing gently to ensure even contact with the pan. Sear for 4 minutes per side until golden brown and caramelized.
  4. Step 4: Sprinkle with 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1/2 tsp sea salt, and 1/4 tsp black pepper. Pour in 1/4 cup white wine and 1/2 cup vegetable broth, then cover with a tight-fitting lid.
  5. Step 5: Simmer gently for 25 minutes, turning the artichokes once halfway through, until tender and the liquid has reduced to a glossy glaze.

Frequently asked questions

How long does Oil-Braised Jerusalem Artichoke with Herbs take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oil-Braised Jerusalem Artichoke with Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jerusalem artichokes from drying out.

Can I substitute ingredients in Oil-Braised Jerusalem Artichoke with Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oil-Braised Jerusalem Artichoke with Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oil-Braised Jerusalem Artichoke with Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes