Tuberous Jerusalem artichokes are members of the sunflower family and bear no relation to summery globe artichokes. Their earthy flavour works well roasted – or turned into a hearty winter soup balanced with garlic and thyme and enriched with a little double cream. Try this recipe from Daylesford for a midweek supper or weekend lunch.
Serves 4
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2 tbsp olive oil
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35g unsalted butter
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1 large onion, finely chopped
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1 garlic clove, chopped
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1 large sprig of thyme, leaves picked
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1kg Jerusalem artichokes, peeled and roughly chopped
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750ml vegetable stock
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250ml full-fat milk
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90ml double cream
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salt and pepper
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2 artichokes, unpeeled, to garnish
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50g butter, cut into small cubes
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Preheat the oven to 180°C/gas 4.
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Melt the olive oil and butter together in a large pan over a medium heat. Add the onion, garlic and thyme leaves and soften until sticky and aromatic, making sure that the mixture doesn’t catch.
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Add the artichokes to the pan, and cook until just tender when pierced with a knife. Cover with the stock and simmer for about 20 minutes until soft.
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Meanwhile, prepare the garnish. Cut the two unpeeled artichokes in half, dot with butter, and place on a baking tray. Bake for about 30 minutes until golden and crispy. Remove and set aside.
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Add the milk and cream to the soup and cook for a further two minutes before liquidising with a hand-held stick blender. Season to taste with salt and pepper.
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Serve the warm soup in bowls, with the roasted artichokes on the side.
Discover Daylesford’s recipes for winter vegetable broth and colourful root vegetable salad.
