Jerusalem artichokes

Name: Jerusalem artichokes (Pickled shimeji mushrooms)
Yield: Makes 4
Ingredients: 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; 100 ml white wine vinegar; 1 sprig thyme; 50 ml sweet wine (muscadet); 1 clove garlic, finely chopped; 3 shallots, finely sliced; 1 tbsp olive oil; 100 g Shimeji mushrooms; 20 ml white balsamic vinegar; 500 ml vegetable oil for deep frying; 500 ml nage; 100 ml olive oil; 4 cloves garlic, unpeeled & crushed; 10 g kosher salt; 12 Jerusalem artichokes; 2 sprigs thyme

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