Olive Magazine
A white bowl with three jerusalem artichokes in a yellow creamy sauce

Hasselback jerusalem artichokes

Published: April 25, 2022 at 12:08 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

Israeli-born Roy Ner, head chef of Mayfair restaurant Jeru, shares this recipe for crispy hasselback artichokes in a creamy mushroom and lemon sauce

  • Vegetarian

Try this crispy hasselback artichokes recipe, then check out our jerusalem artichoke risotto, jerusalem artichoke soup and more jerusalem artichoke recipes.



  • 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


  • 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)


  • Avruga caviar, smoked labneh, anchovies, lemon thyme, aleppo chilli oil


  • 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

Jerusalem Artichoke Risotto Recipe

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