Artichokes with goats' cheese recipe
When in doubt, put it in a bag. These earthy flavours work so well together and look quite rustic when served in their parchment bags. As always with Jerusalem artichokes – and mushrooms – a drizzle of truffle oil would make a fabulous addition.
Ingredients
- 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
- 1 Lemon, juiced
- 4 tbsp Olive oil
- 1 tsp Thyme leaves
- 200 g Mushrooms, sliced
- 10 g Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
- 2 Garlic cloves, chopped
- 75 g Goat's cheese, crumbled
- 1 tbsp Chopped chives
- 0 sea salt and freshly ground black pepper
- 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
- 1 Lemon, juiced
- 4 tbsp Olive oil
- 1 tsp Thyme leaves
- 7.1 oz Mushrooms, sliced
- 0.4 oz Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
- 2 Garlic cloves, chopped
- 2.6 oz Goat's cheese, crumbled
- 1 tbsp Chopped chives
- 0 sea salt and freshly ground black pepper
- 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
- 1 Lemon, juiced
- 4 tbsp Olive oil
- 1 tsp Thyme leaves
- 7.1 oz Mushrooms, sliced
- 0.4 oz Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
- 2 Garlic cloves, chopped
- 2.6 oz Goat's cheese, crumbled
- 1 tbsp Chopped chives
- 0 sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Mix the artichokes with half the lemon juice, a tablespoon of oil and the thyme leaves, then set aside.
- Sauté the fresh mushrooms quickly in 2 tbsp of the remaining oil until they are just tender. Season well and remove from the pan.
- Drain the porcini, reserving the soaking water. Chop roughly and cook in the remaining tbsp of oil with the garlic for 2 mins. Add the reserved soaking liquor and simmer until reduced and quite syrupy. Add the fresh mushrooms and the remaining lemon juice and season to taste.
- Spread out a large square of baking parchment. Tip the artichokes over one half of it, sprinkle the mushrooms on top and then fold over the parchment. Seal the 3 open sides by folding them over tightly, or simply use a stapler.
- Place the parcel on a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for about 45 mins, until the artichokes are tender. Open the bag and sprinkle the contents with the crumbled goat's cheese and chives.
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