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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