Roasted Jerusalem artichokes with sweetcorn and chanterelles
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
This roasted artichoke recipe is full of earthy flavours and perfect as an autumnal side for a roast dinner.
Ingredients
- Jerusalem artichokes: 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways
- oil: 1 tbsp vegetable oil
- 1 corn on the cob, kernels removed
- butter: 4 tbsp butter
- chanterelle mushrooms: 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed
- shallots: 3 tbsp finely chopped shallots
- hazelnuts: 3 tbsp roasted hazelnuts
- lovage: bunch lovage, leaves picked and roughly chopped
- salt
Method
Preheat the oven to 190C/170C Fan/Gas 5.
Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle.
Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt.
Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt.
Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm.
Remove the artichokes from the oven and gentle crush with a potato masher.
Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving.
