Jerusalem artichokes
Different to globe and Chinese artichoke, Jerusalem artichoke is a tuber from the sunflower family and originates from cooler parts of North America, where it goes by the name sunchoke or sunroot. It has a sweet, nutty flavour and crisp texture.
Smashed jerusalem artichokes with smoky feta & red pepper dip
Serve up these moreish crispy bites as a starter or as part of a dinner spread.
SERVES 4-6 PREP 20 mins COOK 45 mins EASY V
1kg jerusalem artichokes
2 tbsp olive oil
4 garlic cloves, unpeeled
1 tbsp capers
small bunch of dill, to serve
For the dip
250g roasted red peppers, from a jar
1 tsp smoked paparika
200g feta
½ lemon, zested and juiced
2 tbsp extra virgin olive oil
1 Tip the artichokes into a pan and cover with cold water. Season the water with salt and bring to a boil over a medium heat. Cook for 10 mins, or until a knife can easily pierce the skin, then drain and steam-dry in the colander for 5 mins. Toss the artichokes in 1 tbsp olive oil and some seasoning.
Heat the ovencracking open the skin to to create lots of crispy bits as it cooks. Toss with the garlic cloves, then drizzle everything with another 1 tbsp olive oil and cook for 30 mins.