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Artichoke/Pearl Barley/Parsley

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Preparation info
  • Serves

    10

    • Difficulty

      Medium

Appears in

By Sat Bains

Published 2012

  • About

This dish has got a purée of Jerusalem artichoke, a hint of lemon confit, grated parmesan, a pickled raw slice of artichoke, parsley oil, and a crispy deep-fried artichoke. It’s very heady, it’s aromatic, and it’s a celebration of the Jerusalem artichoke.

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