Jerusalem Artichokes with Bacon
Photography by Photography by Nick Tresidder.
This vegetable looks like root ginger but is in fact from the sunflower family. Its name is derived from the Italian name for sunflower – girasole. Once cooked the tuber tastes remarkably like the globe artichoke – nutty and sweet.
Serves: 6 - 8
INGREDIENTS
1 kilo Jerusalem artichokes
2 tablespoons olive oil
1 onion, thinly sliced
150 grams streaky bacon,
roughly chopped
10 juniper berries, lightly crushed
2 teaspoons fennel seed
3 cloves garlic, thinly sliced
sea salt and freshly ground black pepper
1 lemon, zest and juice sprigs of fresh thyme
METHOD
Preheat the oven to 200°C.
Scrub the Jerusalem artichokes well and peel if the skin is thick. If they are large, cut them in half.
Heat the oil in a sauté pan over a medium heat and add the onion. Cook for 5 minutes then add the bacon, juniper berries, fennel seed and garlic. Cook until the onion is soft.
Place a large sheet of baking paper on an oven tray and put the artichokes on top. Season with salt and pepper and scatter over the onion mixture. Zest the lemon over the top and scatter over the thyme.
Fold the paper over, turning over 3 times to seal well then twist the ends so the packet looks like a large cracker.
Cook for 20-25 minutes. Carefully open the paper and tip the contents into a serving dish. Squeeze the lemon juice over the top, garnish with some fresh thyme sprigs and serve. Serves 6-8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!