Jerusalem Artichokes with Ketchup

• 2 tablespoons rendered chicken fat, unsalted butter, or olive oil
• 8 large Jerusalem artichokes
• 3 tablespoons water
• Big handful coarse salt
• Pretzel salt
• Pepper
• Leaves from 3 sprigs thyme
• Ketchup for serving

1. Preheat the oven to 400F (200C).
2. Smear the chicken fat onto a nonstick rimmed baking sheet.
3. Put your artichokes in a large, heavy-duty lock-top plastic bag and pour in the water.
4. Add the coarse salt, seal the bag closed, and shake the bag well.
5. Now open the bag and rinse the artichokes well.
6. This is a great way to clean Jerusalem artichokes.
7. Youre getting all the dirt and debris off better than your hands would.
8. Halve the artichokes lengthwise and arrange them, cut side down, in a single layer on the prepared pan.
9. Season them generously with the pretzel salt and pepper.
10. Strew the thyme leaves evenly over the top.
11. Place in the oven and cook for 45 minutes.
12. Turn the artichokes over and cook for another 30 minutes, or until browned and slightly shriveled.
13. Take the artichokes out, let cool, and serve with ketchup.

chicken, artichokes, water, handful coarse salt, salt, pepper, thyme, ketchup

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichokes-with-ketchup-388887 (may not work)