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Writer's picturebrkt-ברקט

Simple Crispy Jerusalem Artichokes and Zucchini

It's Jerusalem artichoke season. They are crunchy and fresh and a delight to eat raw or cooked. I often use them in soups as a thickening agent or as an extra creamy element (because their texture changes when cooked) in sauces.


Friday I picked up some beautiful tubers at the Shuk. In the spirit of making quick and easy meals, I created this recipe. Eaten on its own as a side or as a topping for pasta, it is surprisingly satisfying.



BT's Crispy Jerusalem Artichokes and Zucchini


Ingredients:

2 very fresh Jerusalem artichoke tubers

2 medium zucchini or 10 mini zucchinis

1 tablespoon fruity olive oil

2 cloves garlic - crushed

1/4 teaspoon peperoncino flakes

Juice and zest of half a lemon

Sprinkle of kosher salt

Ground black pepper


Directions:

Peel artichoke tubers and place in acidulated water to prevent browning

Slice zucchini into small logs

Add oil to frying pan and place on high flame

While oil is heating, slice artichokes and remove any excess water

When oil is very hot add artichokes in pan

Let fry for at least a minute to caramelize

Add garlic and peperoncino

Flip artichokes and add zucchini

Reduce flame to medium high

Add salt and pepper

Cook 2 minutes

Remove from heat and add lemon zest and lemon juice


Enjoy! !בתיאבון


- shown as a topping for pasta




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