ROASTED JERUSALEM ARTICHOKE

No need to peel these root tubers as long as you give them a scrub with a vegetable brush under running water. Cut off any knobbly bits where it is difficult to clean.  Add these smaller pieces to the roasting tray, as they’ll become very sweet and gooey. When roasted, the Jerusalem artichioke becomes increasingly nutty, earthy and sweet. The sauce packs a umani punch, made with nuts, black garlic, local sour dough bread and extra virgin olive oil.

serves 6 as a side

500g Jerusalem artichokes, washed to remove any excess dirt, cut if necessary into similar size pieces to cook at same time

125ml (½ cup) extra virgin olive oil

60g crustless sour dough, torn into small pieces (about one thick slice)

1/3 cup almonds or hazelnuts, roasted

6 black garlic cloves 

sea salt

2 tablespoons lemon juice

Pre-heat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

Spread the artichokes over the baking tray. Drizzle with 2 tablespoons of olive oil and toss to coat the artichokes in oil.  Sprinkle over the salt. Pour 1/3 cup of water into tray.  The water will steam the artichokes and they will start to roast as the water evapourates. Roast for 30-35 minutes until golden brown, soft and very tender when pierced with a knife.

Meanwhile, in the bowl of the food processor place the bread, nuts, black garlic and ½ teaspoon salt. Blend until fine crumbs form and well blended. Add the lemon juice and 100ml of cold water and blend until smooth. With the motor still running pour in the remaining oil and blend until smooth. Season with extra salt, if needed.

To serve, spread the sauce over base of a serving plate. Pile the artichokes on top. Sprinkle with salt and garnish with crisp parsley leaves (see tip below).

Tip: For the crispy parsley, brush six sprigs of flat-leaf parsley with a light coating of oil. Spread the parsley across the tops of artichokes 5 minutes before removing from the oven, until crisp. 

Fiona Hammond © June 2021