1. Preheat the oven to 200C. Prepare a roasting tray by lining with baking paper.

2. Peel the jerusalem artichokes and slice into 1 centimetre discs. Leave the artichoke pieces in water until you plan to cook them. To cook, remove from the water and pat dry. Place the pieces on the prepared tray,  spreading evenly without any overlapping.

3. Combine the honey and rosemary with the melted butter in a small bowl. Using a pastry brush, douse each slice of artichoke with the honey and butter mixture. When each piece is coated, drizzle any remaining liquid over the artichokes and season with a good pinch of sea salt.

4. Roast the artichoke for 12 minutes, then remove the tray from the oven. Leave the artichokes to cool on the hot tray for 10 minutes before transferring to a serving platter.

For a great standalone dish, serve with my comte cheese custard.