Braised Jerusalem artichokes with garlic and kaffir lime
Desired quantity of artichokes, brushed well and tidied up, but not peeled
A couple of cloves of garlic, peeled and crushed
Knob of butter
Kaffir lime
Salt & pepper
1. Cut artichokes into 1cm thick slices. Place into a broad pan with the butter and crushed garlic.
2. Slowly braise the artichokes with the lid on till slightly soft (about 15 minutes).
3. Grate the rind of the kaffir lime into the pan and stir.
4. Replace the lid on the pan, leave for a few minutes to absorb the flavour, then squeeze in the lime juice. Stir well and replace the lid until all the flavours have been absorbed.
5. Season with salt and pepper to taste.
Jackie Clark, Gloucester Food Hub Member
Desired quantity of artichokes, brushed well and tidied up, but not peeled
A couple of cloves of garlic, peeled and crushed
Knob of butter
Kaffir lime
Salt & pepper
1. Cut artichokes into 1cm thick slices. Place into a broad pan with the butter and crushed garlic.
2. Slowly braise the artichokes with the lid on till slightly soft (about 15 minutes).
3. Grate the rind of the kaffir lime into the pan and stir.
4. Replace the lid on the pan, leave for a few minutes to absorb the flavour, then squeeze in the lime juice. Stir well and replace the lid until all the flavours have been absorbed.
5. Season with salt and pepper to taste.
Jackie Clark, Gloucester Food Hub Member
