VegBox Recipes

Jerusalem Artichokes With Pine Nuts

This is a lovely way of serving Jerusalem artichokes. The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.


Serves 4

  • 250g Jerusalem Artichokes
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled & crushed
  • ½ inch fresh ginger root, finely grated
  • Handful pine nuts


  1. Peel the artichokes (as far as you can!) with a potato peeler or scrape with a sharp knife. If the skins look good, just give them a good scrub, instead.

  2. Boil in a large pan for about 15 minutes, until soft. Drain well.

  3. Heat a large frying pan with no oil. Add the pine nuts and toast for 2-3 minutes, turning often, until they start to brown. Remove from the heat and set to one side.

  4. Heat the oil in the frying pan and gently cook the garlic and ginger. You want it to cook without browning.

  5. Add the artichokes and stir well to coat with the seasonings. Sauté for 5 minutes, stirring regularly.

  6. Add the pine nuts and mix well. Season with salt and pepper to taste.

Time From Cupboard-To-Table

25 minutes

Notes & Variations on Jerusalem Artichokes With Pine Nuts

Instead of pine nuts, you could use sesame seeds, which would give this recipe a more Japanese flavour.


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