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
10 Jerusalem artichokes
salt
olive oil
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
25g of pine nuts, toasted
25g of raisins
30g of dried apricots, chopped
1 knob of butter
pepper
1 dash of sherry vinegar
nutmeg, freshly grated
4
Slice the artichokes open lengthways, score the flesh and drizzle the dressing over the top. Finish with a grating of nutmeg and serve