COOKING TIME: 45 minutes
A light seasoning of nutmeg and pepper highlights the delicate flavour absorbed by the artichokes during gentle braising in white wine, herbs and stock.
ingredients
serves 4
1 tablespoon olive oil
2 cloves garlic, peeled and finely chopped
1 small onion, peeled and chopped
1 1/2 lb (680g) Jerusalem artichokes, peeled and sliced
1/2 cup dry white wine
1/2 cup vegetable stock
1 fresh bouquet garni
1/2 level teaspoon freshly grated nutmeg
Freshly ground black pepper
1 level tablespoon chopped fresh parsley
Sprigs of fresh herbs to garnish
method
1. Heat the oil in a large skillet and cook the garlic and onion in it gently for 5 minutes.
2. Stir in the Jerusalem artichokes and cook for 5 minutes, turning the slices over several times to colour lightly. Pour on the wine and stock and put in the bouquet garni. Bring to the boil, then reduce the heat, partially cover the pan and simmer for about 35 minutes, or until the artichokes are tender and most of the liquid has evaporated. Stir gently from time to time to make sure that the artichokes are not sticking at the bottom of the pan.
3. Remove the bouquet garni, sprinkle in the nutmeg and season with pepper. Turn the artichokes into a warmed serving dish and scatter the parsley over them. Garnish with the herb sprigs before serving.
If you cannot find herbs for a fresh bouquet garni, you can use a made-up sachet.
more information
To prevent the artichoke slices from going brown, drop them as fast as you cut them into a large bowl of cold water with a few drops of lemon juice added. Blot the slices quickly with kitchen paper just before they go in the pan.
