Name: Hasselback jerusalem artichokes
Total time: 1 h
Yield: 4
Cuisine: Israeli
Ingredients: 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

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

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

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.