Maggie Beer

Tourismaust tasteplate2 pork

Confit Jerusalem Artichoke with Crème Fraiche & Dessert Finger Lime

Tourismaust tasteplate2 pork

Step 1: Trim any of the large knobs from the sides of the Jerusalem artichokes and wash & scrub them, then pat dry.

Step 2: Place the artichokes into a large high sided fry pan or wide based pot, then cover the artichokes with Extra Virgin Olive Oil and place over a medium high heat. Bring the oil to 110C (you may need to adjust the heat to maintain this temperature) and cook until the artichoke has cook all the way through. This may take up to 1 hour depending on the stove top being used.

Step 3: Remove from the heat, remove the artichokes from the oil and allow to cool until they can be handled. Slip off some of the skins, cut in half lengthways and set aside and keep at room temperature until ready to serve.

Step 4: Cut the finger limes in half length ways and scrap out the pulp, set side.

Step 5: To serve, place the artichoke (cut side facing up) on to the serving plate, then top with 6g of crème fraiche and some finger lime. Just before serving, drizzle with fresh Extra Virgin Olive Oil, sprinkle with chives and season to taste with sea salt.

Use Confit Jerusalem Artichoke with Crème Fraiche & Dessert Finger Lime to make

Ingredients

  1. 3 pieces x 75g jerusalem artichoke skin on, 6.5cm long x 4cm wide
  2. 500ml Enough Extra Virgin Olive Oil to confit artichokes
  3. To garnish fresh chives finely chopped for garnish
  4. To season sea salt

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