alan refail wrote:Yet another one from me! I made this to accompany the Christmas turkey, along with "The best way to eat sprouts".
Jerusalem Artichokes with olives and wine
...or, if you want it fancy Topinambours à la Barigoule. A good southern French peasant dish.
Chop 500gr of Jerusalem artichokes, scrubbed and/or peeled, into 2cm pieces. Put them in a pan which just fits them and add two tablespoons of olive oil, the juice and grated zest of a lemon, about a dozen black olives and 100ml of white wine. Add water to barely cover them tightly, bring to the boil then simmer till the artichokes are tender. Uncover and let the liquid evaporates and the artichokes are just starting to caramelise. Add a good handful of chopped parsley and a couple of garlic cloves finely chopped.
Loved this, really great dish