I’ll start this post by saying sorry -- I’m late! My life has been a little hectic and so, in keeping with that theme, I’ll be adding some more quick-to-make and easy-to-eat recipes.
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I find that the easiest, quickest way to ensure you have a delicious meal is finding one or two special ingredients to serve as the stars of your dish. I often look to vegetables – in winter hearty vegetables such as pumpkin, eggplant, kale, sweet potatoes, and in summer lighter items like leafy lettuce, fresh tomatoes, red peppers. Once in a while I find something new that becomes my favourite for the season.
Jerusalem artichokes (also called sunchokes) are an interesting vegetable. These little strange, nubbly and knobbly roots (part of the sunflower family and not really related to larger, globe artichokes) are so much more delicious than they look.
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They are easy to cook – no need to peel them either. I sautéed them with plenty of garlic, fresh herbs like bay and sage leaves, sea salt and lots of lemon. Cooking the artichokes over a medium heat for about 15 minutes allows them to become slightly sticky and caramelised but still retains a crunch. These artichokes had layered flavours that were slightly creamy, sweet and definitely nutty - unlike anything you’ve ever tasted! I served mine with a simple soup to make up the perfect dinner in a hectic week.
They are easy to cook – no need to peel them either. I sautéed them with plenty of garlic, fresh herbs like bay and sage leaves, sea salt and lots of lemon. Cooking the artichokes over a medium heat for about 15 minutes allows them to become slightly sticky and caramelised but still retains a crunch. These artichokes had layered flavours that were slightly creamy, sweet and definitely nutty - unlike anything you’ve ever tasted! I served mine with a simple soup to make up the perfect dinner in a hectic week.
sautéed jerusalem artichokes
serves 2 large servings
1 tbsp olive oil
2 large garlic cloves, sliced
400g Jerusalem artichokes ( 2 cups), cleaned and cut into 1 inch pieces
4 bay leaves – fresh or dried
a bunch of sage leaves
sea salt
1/2 lemon
some water
Place a large pan on medium heat, add olive oil, slices of garlic and let fry out 2-3 minutes to infuse oil. Add artichokes, bay and sage leaves, add pinch of sea salt and cook artichokes – moving them around once in a while. If pan dries out add a little water – place lid and cook for 10 minutes – making sure they don’t burn. Take lid off and cook for another five minutes or until they are cooked but still retaining crunch. Remove from pan and sprinkle with lemon juice. Serve alone or with another main dish – fish, green salad or soup. Enjoy!
