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CRISPY JERUSALEM ARITICHOKE WITH WALNUT VINAIGRETTE

02·12·23

1 min read

#OFFTHEPASS

crispy jerusalem artichokes on a white plate
jerusalem artichokes in a wooden crate

FEAST

One way to cook François’ Purple Jerusalem Artichokes: crisped up on both sides and topped with a textured walnut dressing.

CRISPY JERUSALEM ARTICHOKES


Ingredients

600g Jerusalem Artichokes
Neutral oil (for frying)
200ml extra virgin olive oil*
50g shelled Walnuts, toasted and roughly chopped
100ml good quality red wine vinegar**
½ tsp of flaked salt
½ Roscoff Onion


*we use Senia

*we use San Giacomo Lambrusco Vinegar

Method

1. Bring a pot of salted water to the boil and simmer the artichokes for 12-15 minutes until just soft. Drain. In a heavy based frying pan, sear the artichokes in 3mm of neutral frying oil. Use the base of another saucepan to crush the artichokes so that they flatten and start to split at the sides. Fry until the skins are really crispy then flip them and repeat on the other side.

2. Meanwhile chop the onion as finely as possible and combine with the rest of the ingredients to make a textured dressing.

3. Once the artichokes are ready, pat off excess oil, then arrange them on a plate and liberally dress them with the walnut vinaigrette.

TIP: Pair with the Radicchio Salad to start, or try as a side dish on your feasting table.

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We exist to fix the food system.

People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.

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Now is the time for action. Join the food system revolution.

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