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
Jerusalem Artichoke – Antipasti
Jerusalem Artichoke – Antipasti

Instructions

  1. 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.
  2. Serve with a few leaves of finely plucked basil.
  3. Tastes lukewarm or chilled (but not too cold).
  4. A recipe that suits the artichoke-like taste of the Jerusalem artichoke.

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