Jerusalem Artichoke with Tomato Sauce

Written by Ross Burden from Ready Steady Cook on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

For the artichokes
150g/5½oz Jerusalem artichokes
30ml/1fl oz white wine
For the tomato sauce
1 tbsp olive
1 tbsp duck fat
½ shallot, chopped
100g/3½oz cherry tomatoes, chopped
100ml/3½fl oz white wine
salt and freshly ground black pepper
basil leaf, to garnish

Cooking Instructions

  1. For the artichoke, bring some water to the boil in a saucepan, and add the artichokes. Cook for approximately 5 mins, drain and when cooled enough peel the artichokes.
  2. Add the white wine to a saucepan, add the artichokes and cook for 5 minutes or until cooked, then drain and set aside.
  3. For the tomato sauce, in a frying pan, heat the oil and duck fat for one minute, then add the shallot and cook until softened.
  4. Add the tomatoes to the frying pan and cook down for 3-4 minutes, until softened. Add the white wine and reduce until thickened.
  5. To serve, place the artichokes into a bowl and pour the sauce over. Season, to taste with salt and freshly ground black pepper and garnish with the basil leaf.

About the author
Ross Burden from Ready Steady Cook

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