Jerusalem artichoke 'jacket potatoes'

Luke Holder

Canapé
medium
6
60 minutes

PT1H

This Jerusalem artichoke recipe sees the root veg treated take on the form of little jacket potatoes, with a crisp skin and fluffy, Parmesan-flavoured filling. Perfect as a canapé or a side dish with a difference, they're a fantastic combination of flavour and texture.

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Ingredients

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Metric

Imperial

350g of Jerusalem artichoke
30g of Parmesan, grated (or use a similar vegetarian hard cheese if preferred)
1/2 garlic clove, minced
30ml of olive oil
300g of vegetable oil, for deep-frying
1 handful of parsley, finely chopped
salt
pepper

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Blender
Piping bags
Deep fat fryer

Preheat an oven to 180°C/gas mark 4

Place the artichokes on a tray and roast for 25 minutes, or until soft

350g of Jerusalem artichoke

Allow to cool slightly then cut the artichokes in half, being careful to keep the skins in one piece. Scoop out the flesh and set aside, reserving the skins

Preheat a pan of oil or deep-fryer to 160°C

300g of vegetable oil, for deep-frying

Deep-fry the skins for a few minutes until crisp and golden then set aside on kitchen paper to drain

Mix the olive oil and minced garlic together and season with salt and pepper

pepper
1/2 garlic clove, minced
30ml of olive oil
salt

Place the artichoke flesh into a blender with ¾ of the garlic oil and ¾ of the Parmesan and blitz until smooth. Taste, season and transfer to a piping bag

30g of Parmesan, grated

When you are ready to serve, pipe the filling into the crisp skins and finish with the leftover Parmesan, garlic oil and the chopped parsley

1 handful of parsley, finely chopped

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Luke Holder

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.