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    Roast jerusalem artichokes with paprika and lemon aioli

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    Roast jerusalem artichokes with paprika and lemon aioli

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 30 minutes

    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.

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    This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue


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