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Roast jerusalem artichokes with paprika and lemon aioli
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Serves: 4 as a snack
500g jerusalem artichokes
200ml olive oil
1 egg yolk
½ tsp dijon mustard
1 garlic clove, crushed
½ lemon, zest and ½ tbsp juice
¼ tsp hot smoked paprika, plus a pinch
chopped flat leaf parsley, to garnish
1. Preheat the oven to 200˚C, gas mark 6. Halve or quarter the artichokes lengthways into fingers about 2cm thick. Cook in boiling salted water for 15-20 minutes, until soft but not collapsing. Drain and steam dry.
2. Heat 100ml olive oil in a roasting tin in the oven for 5 minutes. Add the artichokes, toss well and arrange in a single layer. Sprinkle with sea salt, then roast for 40-45 minutes, turning halfway, until crisp and brown.
3. Meanwhile, beat the egg yolk with the mustard and garlic. Add the remaining 100ml oil, a drop at a time, whisking constantly, until the mixture starts to thicken. When it does, start whisking in the oil in a thin steady stream. When you’ve added half the oil, whisk in the lemon juice and zest, then continue whisking in oil, until the aioli is spoonably thick; loosen with a little warm water or more lemon juice, if liked. Whisk in a good pinch of salt, tip into a bowl and sprinkle with a pinch of smoked paprika.
4. Drain the oil from the artichokes and tip onto a serving plate. Sprinkle with the ¼ tsp paprika and more salt, tossing together. Scatter the parsley over the top and serve with the aioli alongside.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in November 2016.