Garlicky artichoke purée

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes

Serves: 4


½ lemon, juice
800g jerusalem artichokes
40g unsalted butter
2 large garlic cloves, thinly sliced
2 tbsp flat leaf parsley, finely chopped
25g pecorino or parmigiano reggiano, grated, plus extra to serve


1 Ad.d the lemon juice to a saucepan of water. Peel the artichokes and cut into even-sized pieces, dropping them into the water as you go. Bring the water to the boil and simmer for 10-15 minutes, until the artichokes are very tender.

2. Meanwhile, melt the butter in a small frying pan and cook the garlic for 1-2 minutes, until crisp and golden. Lift the garlic out with a fork and discard.

3. Drain the artichokes well and return to the pan to evaporate off any excess water. Purée using a hand-held blender, then beat in the garlic-infused butter, parsley and parmesan. Season, then spoon into a shallow serving bowl and scatter over a little more parmesan before serving.