Preheat oven to 200 degrees Celsius.
Heat the oil and rosemary in a baking tray for 5 minutes.
Cut the Jerusalem artichokes down the middle and add to the tray tossing the oil and garlic and preserved lemon over the vegetable. Season with cracked black pepper and cook for 20 - 25 minutes turning once.
Once the artichokes are in the oven, wipe the salmon fillets and drop them into a wide pan. Cover with boiling water. Add the bay leaf and verjuice. Bring the water back to the boil. Turn off the heat and leave until the artichokes are cooked.
Sprinkle artichokes with fresh parsley and serve the salmon over the artichokes with steamed broccoli.
Note: With so many knobbly bits Jerusalem artichokes are hard to peel. You don't need to. Use a brush and scrub them clean. It's all added fibre!