1/3 cup raw sunflower seeds
1 bulb garlic
2 cups Jerusalem artichokes, chopped
Salt and pepper
Juice from ½ lemon
Slice the top off the garlic bulb and put it in a small ovenproof container. Pour 1-2 tsp olive oil over garlic and sprinkle with salt and thyme. Cover with tin foil and bake 45 minutes at 400°F.
Put Jerusalem artichokes in a roasting pan with generous amounts of olive oil, salt and pepper. Roast for 15 minutes, stir; roast 15 minutes more.
Toast the sunflower seeds (3-5 minutes).
Pop garlic cloves in the food processor with sunflower seeds, Jerusalem artichokes and lemon. Add ~3 Tbsp olive oil, ½ teaspoon salt and pepper.
From the kitchen of Nina Khosla
Source: The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes