From the chefs of Chalk
Chargrilled Jerusalem Artichokes
A delicious starter recipe using artichokes, which are in season from October to March.
Ingredients
- 12 Jerusalem artichokes, washed and lightly scrubbed
- 150g Curly kale
- 80g Blanched hazelnuts
- Cold pressed rapeseed oil
- 1 lemon
- 10 Sprigs of curly parsley
- 10 Sprigs of mint
- 10 Sprigs of tarragon
- 10 Sprigs of coriander
- 1 Small shallot
- 1 tsp capers, rinsed and dried
- 1/2 tsp Dijon mustard
- 50ml White wine vinegar
- 200ml Vegetable oil
- Salt and freshly ground pepper to taste
Method
- Check there is no dirt left on the skins of the artichokes, and place in saucepan of lightly salted water. Bring the water to a simmer, and cook for 20 – 30 minutes. Once the artichokes have softened, drain and pat dry.
- While the artichokes are simmering, make the sauce and prepare the kale and hazelnuts. For the sauce, place all the following in a food processor: parsley, mint, tarragon, coriander, shallot, capers, mustard, white wine vinegar, vegetable oil. Blend for a minute. Add salt and pepper as required, then set aside. Any leftover sauce will keep for 2 days in the fridge.
- Tear the leaves of the kale into small pieces, and place in a bowl. Add 1 tablespoon of rapeseed oil, a squeeze of lemon and a pinch of salt. Mix the leaves until well coated.
- Place the hazelnuts in a frying pan and lightly toast them. Once cooled, chop them roughly and set aside.
- Cut the artichokes in half and place in a bowl with 2 tablespoons of rapeseed oil, a squeeze of lemon and a pinch of salt. Mix well, making sure they are evenly coated. Prepare a griddle pan to a medium to high heat. Then griddle the artichokes, cooking for 3-4 minutes on each side.
- Arrange the artichokes and kale leaves on a plate, spoon over the sauce and sprinkle the hazelnuts on top.