Roasted Jerusalem Artichoke in a Mediterranean Sauce

Artichokes are fantastic at this time of year, and I like to use this dish as an accompaniment to Christmas dinner, it’s nice to get some different flavours on the plate. Just beware of the extra vibrations around the room, we call them fartichokes in my house!!

Preparation Time:  20 Minutes                             Cooking Time: 25 Minutes                               Serves:  3-4

Ingredients

  • 250g Jerusalem Artichokes
  • 2 tsp Coconut Oil
  • 1 Onion, diced
  • 2 Leeks, halved & sliced
  • 3 Garlic Cloves, chopped
  • 1 400ml Tin of Tomatoes
  • 8 Closed Cup Mushrooms, quartered
  • 30 ml Vinegar (white wine or cider vinegar)
  • 1 Veg Stock Cube, mixed with…
  • 200ml Boiling Water
  • 1 tbsp Tomato Puree
  • 1 tbsp Agave Syrup
  • A few sprigs of Fresh Basil
  • Sea Salt & Black Pepper

Method

1. Preheat the oven to 210/GM6. Heat a tsp of oil in a small roasting tin.

2. Wash the artichokes, and cut them into thumb sized pieces (the end of your thumb!). Toss them in the hot oil, season, and place back in the oven for approximately 20 minutes.

3. Meanwhile, prepare the onion, leeks & garlic, heat the remaining oil in a saucepan, fry the onion for a 2 minutes on their own, then add the leeks and garlic for a further 2 minutes

4. Pour in the vinegar, allow to reduce by half, then add the tomatoes, stock and puree. Allow to simmer gently

5. After a few minutes, add the mushrooms & agave, continue to simmer until the mushrooms are just cooked.

6. Chop and add the fresh basil just before serving.

Bonus Bits

– Jerusalem artichokes are high in the 2 essential minerals potassium and magnesium, both of which have been shown to be good for the heart, blood pressure, and your muscular system.

– They are also high in fibre, and a very rich source of inulin, supporting healthy bacteria in your stomach and colon. Read more at livestrong.com

– When preparing a leek, I often find it best to slice it in half lengthways, this makes it easy to wash the dirt out. Always discard the outer layer, and chop the end of, although many people just use the white part, the green end is also good for you!

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Comments
One Response to “Roasted Jerusalem Artichoke in a Mediterranean Sauce”
  1. Herbifit says:

    I love artichokes. I roast them with beetroot, celariac, cauliflower and gnocchi and serve with hummus. Delicious vegetable. Very easy to grow as well if you have a patch of rough ground. Very invasive though.
    Mark
    http://herbifit.wordpress.com

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