Jerusalem Artichokes
A real showcase of Jerusalem Artichokes from Ronnie Murray! Artichoke purée, rosemary-roasted roots, crisp shards, rum-soaked raisins and warm rosemary honey, layered and finished with fresh watercress.
Ingredients
Puree
- 300g Jerusalem Artichokes
- 300g Milk
- Fine salt and white pepper to taste
Fruit
- 40g Raisins or sultanas
- 50g Rum
Roasted
- 350g Jerusalem Artichokes
- A good glug of olive oil
- Sea salt and cracked black pepper to taste
- A few sprigs of Rosemary, chopped
Honey
- 200g good quality honey
- A few sprigs of Rosemary, finely chopped
Crisps
- 1 large artichoke thinly sliced, a Japanese mandolin is good for this
Method
Puree
Peel the artichokes, this will give you a nice white colour. Slice thinly, put in a saucepan, cover with the milk and add a pinch of fine salt and white pepper. Bring to the boil then turn the heat down and gently simmer. Stir from time to time to ensure it doesn’t catch.
Cook until artichokes are really broken down, blend to a smooth pureé, check seasoning and adjust as necessary.
Fruit
Warm the rum, do not boil unless you want the alcohol cooked out. Pour over raisins, cover and leave to steep (the longer the better, this can be done the day before).
Roasted
Leave the skin on, so ensure they have had a good scrub, a nail brush is useful for this. (a lot of the flavour is in the skin). If the artichokes are small leave them whole, cut the larger ones a bit smaller. Put the artichokes in a roasting tray and cover with a good glug of olive oil. Season quite heavily with flaked sea salt and cracked black pepper and roughly chopped rosemary.
Roast in the oven at 180 degrees for about 14 minutes. They should be fully cooked but still holding their shape.
Honey
Put the honey in a small saucepan with the finely chopped rosemary over a very low heat for about 15 minute, (do not let it boil), leave to infuse a few hours, ideally overnight. This quantity is probably more than you need for this dish but will keep well for your Sunday roast parsnips.
Crisps
Clean the artichoke, thinly slice, preferably on a Japanese mandolin. Preheat the deep fat fryer to 180 degrees and fry until golden. Could also use air fryer. Tip in a bowl, lightly season with fine salt.
To Plate
Place the pureé on the plate and spread in a circle. Place 4 or 5 roasted artichokes on the pureé. Place the crisps between the roasted artichokes and sprinkle the raisins on top. Drizzle with honey and finish with a few sprigs of watercress.
Ingredients
Puree
- 300g Jerusalem Artichokes
- 300g Milk
- Fine salt and white pepper to taste
Fruit
- 40g Raisins or sultanas
- 50g Rum
Roasted
- 350g Jerusalem Artichokes
- A good glug of olive oil
- Sea salt and cracked black pepper to taste
- A few sprigs of Rosemary, chopped
Honey
- 200g good quality honey
- A few sprigs of Rosemary, finely chopped
Crisps
- 1 large artichoke thinly sliced, a Japanese mandolin is good for this
Method
Puree
Peel the artichokes, this will give you a nice white colour. Slice thinly, put in a saucepan, cover with the milk and add a pinch of fine salt and white pepper. Bring to the boil then turn the heat down and gently simmer. Stir from time to time to ensure it doesn’t catch.
Cook until artichokes are really broken down, blend to a smooth pureé, check seasoning and adjust as necessary.
Fruit
Warm the rum, do not boil unless you want the alcohol cooked out. Pour over raisins, cover and leave to steep (the longer the better, this can be done the day before).
Roasted
Leave the skin on, so ensure they have had a good scrub, a nail brush is useful for this. (a lot of the flavour is in the skin). If the artichokes are small leave them whole, cut the larger ones a bit smaller. Put the artichokes in a roasting tray and cover with a good glug of olive oil. Season quite heavily with flaked sea salt and cracked black pepper and roughly chopped rosemary.
Roast in the oven at 180 degrees for about 14 minutes. They should be fully cooked but still holding their shape.
Honey
Put the honey in a small saucepan with the finely chopped rosemary over a very low heat for about 15 minute, (do not let it boil), leave to infuse a few hours, ideally overnight. This quantity is probably more than you need for this dish but will keep well for your Sunday roast parsnips.
Crisps
Clean the artichoke, thinly slice, preferably on a Japanese mandolin. Preheat the deep fat fryer to 180 degrees and fry until golden. Could also use air fryer. Tip in a bowl, lightly season with fine salt.
To Plate
Place the pureé on the plate and spread in a circle. Place 4 or 5 roasted artichokes on the pureé. Place the crisps between the roasted artichokes and sprinkle the raisins on top. Drizzle with honey and finish with a few sprigs of watercress.
