Recipe – Jerusalem Artichokes

From the Jamie Oliver website

Ingredients

  • 600 g Jerusalem artichokes
  • olive oil
  • a few bay leaves
  • 2 cloves garlic
  • 1 splash white wine vinegar
  • salt
  • pepper

Peel the artichokes, then cut them into chunks.

Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.

After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.

Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

These go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

Serves 4.

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