Name: Jerusalem artichokes (Pickled shimeji mushrooms)
Yield: Makes 4
Ingredients: 4 cloves garlic, unpeeled & crushed; 10 g kosher salt; 100 g Shimeji mushrooms; 1 clove garlic, finely chopped; 50 ml sweet wine (muscadet); 100 ml white wine vinegar; 1 sprig thyme; 1 tbsp olive oil; Splash olive oil to dress salad: A mixed salad of chervil and rocket leaves, baby basil, nasturtium and mustard leaves.; 10 g finely chopped chives; 3 shallots, finely sliced; 100 ml olive oil; 12 Jerusalem artichokes; 500 ml nage; 2 sprigs thyme; 500 ml vegetable oil for deep frying; 20 ml white balsamic vinegar

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Artichokes

12 Jerusalem artichokes
2 sprigs thyme
4 cloves

Method

Artichokes

Bring 6 Jerusalem artichokes to the boil with thyme, crushed garlic and salt in a heavy bottomed pan with the nage. Simmer, reduce heat and cook until tender. Refresh artichokes in iced water, retaining the nage. Cut in half and scoop out the flesh, keeping the skins as unspoiled as possible. Crush artichokes with a fork and mix with 50ml of oliv