Jerusalem artichokes with raisins, pine nuts and apricots

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This effortless Jerusalem artichoke recipe sees the vegetable dressed in mixture of melted butter, dried apricots, raisins and pine nuts for a sweet and savoury flavour, while the grated nutmeg adds plenty of warming, wintry spice. A brilliant side dish if you're after something a little bit different.

First published in 2018





Preheat the oven to 180°C/gas mark 4
Scrub the artichokes clean, dress in olive oil and season with salt. Roast in the oven for approximately 45 minutes until soft, shaking frequently to make sure they cook evenly
In a pan, melt the butter then add the raisins, pine nuts and apricots with a dash of sherry vinegar. Season with salt, pepper and nutmeg
Slice the artichokes open lengthways, score the flesh and drizzle the dressing over the top. Finish with a grating of nutmeg and serve

As executive chef of London’s lauded Barrafina restaurants, Angel Zapata Martin became a figurehead for authentic Spanish tapas in the UK.

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