Print Stoved Jerusalem artichokes
Easy once mastered, this method of steaming then frying Jerusalem artichokes concentrates their delicate taste and gives then a golden-brown crust. The same technique can be used with turnips, carrots and potatoes. This vegetarian dish could be served alone as a canapé, or as a side with anything from roast beef to fish or chicken.
Ingredients
- 1kg Jerusalem artichokes
- Grated zest & juice of ½ lemon
- 1 tbsp olive oil
- 25g butter
- 2 tbsp fresh parsley, chopped
- 1 large garlic clove, chopped
Method
- Peel and cut the artichokes in halves or quarters if they are large - the pieces should be about the size of a quail's egg or slightly larger, give or take the odd corner.
- Drop the artichokes into water acidulated with the lemon juice as you work , to prevent browning.
- Drain and dry the artichokes. Heat the oil and butter in a wide frying-pan over a low to moderate heat, until foaming.
- Tip the artichokes into the fat in a single layer. If you have too many and they are hopelessly heaped up, you'll need to use a second pan, or cook them in batches.
- Cover and cook for 10 minutes or so, occasionally shaking the pan gently. Check after 5 minutes and turn them over carefully.
- After 10 minutes, remove the cover. The artichokes should be beginning to brown. Cook for a further 10 minutes until they are tender, turning occasionally, so that they colour evenly.
- While they cook, chop the parsley, garlic and lemon zest together very finely to make a 'gremolata'. When cooked, season the Jerusalem artichokes with salt and pepper and sprinkle over the gremolata.
