Jerusalem artichokes

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

Pickled shimeji mushrooms

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

Starter
Vegan
Gluten-free

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