Friday, 16 May 2008


2kg jerusalem artichokes, scrubbed
olive oil
salt and pepper
2 - 3 cloves garlic, chopped
large handful of parsley, chopped

Break or cut the artichokes into walnut-sized pieces and peel, putting into acidulated water to stop them going brown. (It is tedious to peel these knobbly things and really, next time I would just scrub them well instead).

Heat plenty of olive oil in 2 pans and put the artichokes into them in a single layer. Add a good knob of butter and when melted turn the artichokes over in it, roughly. Put on the lid and cook for 10 minutes. Remove the lid and continue frying until beginning to turn golden all over (about another 10 minutes). Eat one - it should be soft inside like a potato. Throw in garlic and parsley just before serving. Don't eat too many or you will know about it in the middle of the night!

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