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Garlicky artichoke purée
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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.
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.