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Ingredients: (serves 6)
1 kg/2 lb Sunchokes (Jerusalem artichokes), scraped
2 large cloves garlic, crushed
1 tbsp olive oil
0.5 kg/1 lb tomatoes, peeled, deseeded and chopped
1 tbsp tomato puree
juice of ½ lemon
a little fresh thyme
1 tsp sugar
salt and freshly ground black pepper
2 tbsp chopped parsley
Method:
- Slice the sunchokes (artichokes)
thickly and steam or poach until tender, about 20 minutes.
- Meanwhile, warm the garlic
in the oil, add the tomatoes and cook for about 10 minutes,
stirring frequently, until the liquid has reduced a little.
- When the texture is pulpy,
add the tomato puree, lemon juice, thyme, sugar and
seasoning.
- Heat and pour it over the
cooked artichokes in a serving dish. Just before wing
sprinkle with chopped parsley. This is equally delicious hot
or cold.
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