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Justin Capp’s – Roasted Artichokes!

If you like to use seasonal vegetables in your recipes, then why not look at the Jerusalem Artichoke, a great staple for the season and wonderfully versatile.

Justin Capp, resident Chef at the Kings Arms in Polebrook, suggests the following deliciously simple recipe.

“If you’re someone who grazes on a small garden or allotment, Jerusalem Artichokes are a familiar staple through the lean days in winter, as they are available for the 4 to 5 months in mid winter ending in spring time. As they bare no relation to globe artichokes, I’ve often wondered why they share the same name?  Over the years I’ve come to  believe that the one characteristic they have in common is flavor, which is interesting, since one is a winter root and the other a summer flowering bud.”

Justin in his allotment

Freshly picked! Artichokes in bowl ready for the kitchen

Note! They also brown nicely shallow fried and I some times use them to make a simple vegetarian dish.

• Prepare the artichokes as before cutting them into rings, fry them in olive oil with garlic slices.
• As they begin to brown nicely (keep turning them),  add dried pasta to the pan, just as it is straight from the packet but it must be dried.
• If the artichoke is long in shape, break it up into 2 to 3 inch pieces. What you’re looking for is a size that’s easy to turn in the pan as it fries.
• Brown the pasta on all sides turning it constantly as it browns or it may catch and burn. This infuses the pasta with a beautiful nutty flavour that goes so well with the artichokes.
• Carefully pour good vegetable stock to the hot pan and simmer gently till the pasta is cooked.
• It takes a little longer to cook after the browning and when finished the pasta should be slightly rubbery in texture and all the stock gone.
• Adjust the salt, add plenty of fresh black pepper, a hand full of fresh chopped parsley stirred in and serve with garlic mayonnaise to melt and mix in on the plate.

Washed and ready to go

Justin preparing artichokes

Simply delicious!

Tagged artichokes, ceramics, chef, cooking, dishes, food, globe artichokes, good food, jerusalem, Justin Capp, oven ware, pubs, recipes, seasonal vegetables