Roasted Sunchokes with Olive Oil

Preheat your oven to a high temperature, specifically 350 degrees Fahrenheit or 175 degrees Celsius.

Next, thoroughly clean the artichoke tubers by scrubbing them under running water or with a vegetable brush, removing any loose dirt. Then, carefully remove the small, fleshy protrusions from each tuber, which serve as their 'eyes'.

Cut the cleaned artichoke tubers into uniform, one-inch cubes.

Meanwhile, combine a generous amount of olive oil with dried thyme leaves, minced garlic cloves, and a pinch of sea salt in a large mixing container. Mix these ingredients together until well combined. Add the prepared artichoke pieces to this mixture and gently toss them around, ensuring they are evenly coated.

Arrange the artichoke pieces in a single, uniform layer on a baking sheet, leaving enough space between each piece for even cooking.

Place the baking sheet in your preheated oven and roast the artichokes until they are tender, requiring approximately 35 to 45 minutes of cooking time.