Char-grilled Jerusalem artichokes

Char-grilled Jerusalem artichokesJerusalem artichokes have a delicate, almost smokey flavour and are delicious char- grilled, roasted or added to soups and stews.

Serves 4


350 g Jerusalem artichokes
salt and pepper to taste
50 ml extra virgin olive oil
½ teaspoon honey
½ tablespoon red wine vinegar
½ teaspoon mustard powder


Scrub the artichokes and steam them for about 10 minutes until they are only just tender. Remove from the heat and allow to cool.

Shake all the remaining ingredients together in a small jar with a little salt and pepper.

Once the artichokes have cooled, slice them into ½–1 cm slices.

Heat a griddle pan over a moderate heat until smoking. Dip the artichoke slices in the dressing and char-grill for about 3-4 minutes a side, until nicely browned. Serve.

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