Christine McFadden Cookery and Food Writing
Christine McFadden with students
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Pan-Fried Jerusalem Artichokes with Cobnuts South West

Pan-Fried Jerusalem Artichokes with Cobnuts

Frying adds welcome texture and colour to an otherwise soft beige vegetable. Crunchy cobnuts and a shower of green parsley make it a feast.
Serves 4 as a side dish

Jersualem artichokes 500g
lemon juice
extra-virgin sunflower oil 3 tbsp
butter a good knob
sea salt
freshly ground black pepper

shelled cobnuts 30g, roughly chopped
flat-leaf parsley leaves trimmed and sliced to make 2 tbsp

1) Peel the artichokes, dropping them into water acidulated with lemon juice. This will stop them turning an unappetising shade of grey. Slice in half if they are large.

2) Place the artichokes in a steamer basket set over boiling water and steam for 5 minutes (they won't be tender at this stage – the aim is to keep them very crisp). Let them cool for a few minutes, then slice fairly thickly.

3) Heat a large non-stick frying pan, then add the sunflower oil and butter. Once the butter starts to sizzle add the artichoke slices in a single layer, in batches if necessary. Fry for 3 minutes until coloured on one side, then turn with tongs and fry the other side for 2-3 minutes.
Drain on paper towels and keep warm.

4) Pour the oil into a smaller pan. Sizzle the cobnuts for 1 minute or until golden, taking care not to let them burn.

5) Tip the artichokes into a warm serving dish and season with sea salt and plenty of freshly ground black pepper. Strew with the parsley and cobnuts.


Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography: Cristian Barnett    
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