Jerusalem artichokes with raisins, pine nuts and apricots

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

Ingredients

Metric

Imperial

Method

1
Preheat the oven to 180°C/gas mark 4
2
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
3
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
4
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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