Jerusalem artichoke 'jacket potatoes'

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Ingredients

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1
Preheat an oven to 180°C/gas mark 4
2
Place the artichokes on a tray and roast for 25 minutes, or until soft
3
Allow to cool slightly then cut the artichokes in half, being careful to keep the skins in one piece. Scoop out the flesh and set aside, reserving the skins
4
Preheat a pan of oil or deep-fryer to 160°C
  • 300g of vegetable oil, for deep-frying
5
Deep-fry the skins for a few minutes until crisp and golden then set aside on kitchen paper to drain
6
Mix the olive oil and minced garlic together and season with salt and pepper
7
Place the artichoke flesh into a blender with ¾ of the garlic oil and ¾ of the Parmesan and blitz until smooth. Taste, season and transfer to a piping bag
8
When you are ready to serve, pipe the filling into the crisp skins and finish with the leftover Parmesan, garlic oil and the chopped parsley
  • 1 handful of parsley, finely chopped
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