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Hasselback jerusalem artichokes
- Roy Ner
Published: April 25, 2022 at 12:08 PM
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Serves 4
A little effort
Total time: 1 hr
A star rating of 4 out of 5.1 ratingRate
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Israeli-born Roy Ner, head chef of Mayfair restaurant Jeru, shares this recipe for crispy hasselback artichokes in a creamy mushroom and lemon sauce
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Try this crispy hasselback artichoke dish from Israeli-born chef Roy Ner. Roy says, "In season, jerusalem artichokes are great and this hasselback recipe is proving to be one of our most popular at Jeru and was inspired by my time in the local markets – but I wanted to serve it in anunexpected way."
This is a recipe that Roy shared as part of his guide to Tel Avivian cuisine. Check it out to learn more about shakshuka, craft beer and pocket pitta.
Award-winning chef Roy Ner loves trying new, innovative flavours and textures drawn from his eclectic heritage which has exposed him to myriad herbs and spices from the Middle East and beyond. He has cooked in the restaurants of Tel Aviv and Caesarea, Israel, and for seven years led the kitchen of Sydney’s Aria restaurant before co-creating Nour Restaurant, followed by Za Za Ta in Brisbane. At Jeru in London’s Mayfair, Roy’s menu reflects the traditions of his heritage, and yet is very contemporary. jeru.co.uk
Hasselback jerusalem artichokes recipe
Ingredients
Nutrition
OIL (OPTIONAL)
-
300ml olive oil
-
6 garlic cloves
-
1 lemon rind
pared
-
50g dried aleppo pepper
-
35g caraway seeds
-
15g cumin seeds
-
10g cardamom pods
deseeded
-
7g coriander seeds
ARTICHOKES
-
10 jerusalem artichokes
(about 500g)
-
250g unsalted butter
-
4 garlic cloves
-
a few sprigs of thyme
-
20g chickpea miso or white miso
-
500ml vegetable stock
-
50g dried shiitake mushrooms
-
150g crème fraîche
-
a pinch dried lemon verbena
(optional)
GARNISH (OPTIONAL)
- Avruga caviar, smoked labneh, anchovies, lemon thyme, aleppo chilli oil
Nutrition: per serving
- kcal751
- fat77.3g
- saturates39.5g
- carbs7.2g
- sugars3g
- fibre1.1g
- protein6.1g
- salt0.8g
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Method
-
step 1
For the oil, if using, warm the oil in a pan to 160C, then remove from the heat and stir in the remaining ingredients, plus 5g of salt. Leave to infuse for 24 hours.
-
step 2
Heat the oven to 160C/fan 140C/gas 3. Cut the bottoms off the artichokes then, using two chopsticks as a guide, make thin slices all the way along the artichokes without cutting all the way through. Put them in a roasting tin, sliced-side up.
-
step 3
Put the butter, garlic, thyme and miso in a pan and heat until the butter has melted, then pour over the artichokes.
-
step 4
Roast for 30 minutes, then remove from the butter and leave to cool at room temperature. The butter will keep chilled for a few weeks and will work with anything savoury.
-
step 5
Fill a pan no more than a third full with oil and heat to 190C or until a cube of bread browns in 25 seconds. Fry the artichokes, in batches, for 3-4 minutes or until really crisp, then drain on kitchen paper and season.
-
step 6
Meanwhile, for the sauce, cook the stock and mushrooms over a high heat until reduced by two-thirds. Remove the mushrooms (keep these for another dish) and mix in the crème fraîche and dried lemon verbena, if using, and season.
-
step 7
Spoon some of the sauce onto a plate, top with the artichokes, drizzle with the oil and serve with any of the garnishes, if using.
Check out more easy Jerusalem artichoke recipes
Authors
Roy Ner
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