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    Garlicky artichoke purée

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    Garlicky artichoke purée

    • Gluten Free
    • 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.

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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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