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  • Seasonal local food recipe No.349 – Jerusalem artichokes a la provencale

    Posted on January 29th, 2017 Janet No comments

    This quick and easy recipe was given to me by Joan, an ex-colleague who was very fond of Jerusalem artichokes.  We’ve got plenty in our veg boxes this week thanks to the Hoare family at Restharrow Farm, Trebetherick in north Cornwall. I have no idea where she got the idea from, possibly Elizabeth David.

    Serves 2-3

    Preparation time: 10 minutes
    Cooking time: 20-30 minutes

    Ingredients
    500 g Jerusalem artichokes
    olive oil
    2-3 tomatoes, chopped
    1 clove garlic, chopped
    parsley
    chives

    Method
    Boil the artichokes in salted water, straining them before they are quite cooked.  Cut them in halves and sauté them gently in a little olive oil with the tomatoes, garlic, and chives and parsley.

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