• 2 medium onion
  • sunflower oil
  • 4 good fat cloves garlic, thinly sliced
  • 600g Jerusalem artichokes
  • 600g waxy potatoes
  • 30g butter, plus extra for greasing
  • 400ml vegetable stock


  • STEP 1

    Heat the oven to 200c/180c/gas 6. Peel the onions, cut in half from top to bottom and thinly slice. Pour 2 tbsp oil into a large frying pan, put over a low heat and cook the onions until soft and golden, stirring occasionally.

  • STEP 2

    Lightly butter a large shallow ovenproof dish. peel the artichokes but not the potatoes and cut both into roughly 5mm slices. Using half, place alternate rows of sliced artichoke and potatoes into the dish. Dot with half the garlic and half the butter then season and spoon over half the onions. Now repeat to form another layer, ending with onion.

  • STEP 3

    Add enough stock to come halfway up the dish. cover with foil and bake for 1-1½ hours.


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