Kiss My Artichoke
One would be hard pushed to argue that anything is better than the humble roast potato, but I am going to give it a go. Fluffy in the inside with an invitingly chewy, golden coat, roast jerusalem artichokes are my new thing. They accompany anything – pictured here with a juicy slab of early season mackerel – or are a superb stand-alone treat for dipping. They have an earthy, nutty flavour with just a little sweetness which makes them an extra special addition to any supper.
Ingredients (Serves one as a side/nibble):
Four jerusalem artichokes
Pinch of salt
Squeeze of lemon
Generous handful of fresh parsley
Two garlic cloves (I know, it’s an addiction)
Melt the butter on a low heat on the stove. Cut the artichokes in half and place them on the bottom of the pan so the inside is facing down. Leave to bubble away until the flat underneath of the artichokes begin to colour. Then throw on the salt, thinly sliced garlic and half the parsley and roast at 200C for around 40 minutes. Once done they should be a gorgeous golden colour and be super soft inside. Toss them in with the rest of the fresh parsley and squeeze a lemon over the lot. Et voila! As simple as that.