Jerusalem Artichoke – Antipasti
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 Jerusalem artichoke
- 4 tomato (s), peeled
- 0.5 ½ lemon (s), the juice from it
- 4 tablespoon olive oil
- Basil, some leaves it
- Sea salt, freshly ground
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Brush the Jerusalem artichoke well under running water and do not cook too soft in salted water. Peel, cut into cubes and transfer to a bowl or bowl. Peel and dice the tomatoes and add. Drizzle with the juice of half a lemon (less or more to taste, I don`t like it so sour). Season with freshly ground sea salt and pepper. Carefully fold in the olive oil and let it steep a little.
- Serve with a few leaves of finely plucked basil.
- Tastes lukewarm or chilled (but not too cold).
- A recipe that suits the artichoke-like taste of the Jerusalem artichoke.
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