Jerusalem artichokes with raisins, pine nuts and apricots

by Angel Zapata Martin
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4
60 minutes

Ingredients

  • 10 Jerusalem artichokes
  • olive oil
  • 25g of pine nuts, toasted
  • 25g of raisins
  • 30g of dried apricots, chopped
  • 1 knob of butter
  • 1 dash of sherry vinegar
  • salt
  • nutmeg, freshly grated
  • pepper

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
  • 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