Italian Appetizer (Antipasti) Recipes - Artichokes with Herbs (Topinamburi di Erbe) Recipe

Ingredients

• 450 g/1lb Jerusalem artichokes, scrubbed or scraped and cut in even-sized pieces

• 15 ml/1 tbsp lemon juice

• 1 onion, sliced

• 1 garlic clove, crushed

• 5 ml/1 tsp fresh chopped basil

• 5 ml/1 tsp fresh chopped thyme

• 1 bay leaf

• 15 ml/1 tbsp oil

• 225 g/8 oz tomatoes, skinned and chopped

• 30 ml/2 tbsp tomato puree (paste)

• 10 ml/2 tsp corn flour (cornstarch) dissolved in

• 15 ml/1 tbsp water

• Salt and freshly ground black pepper

---

Method:

1. Place the artichokes in a pan of cold water and add the lemon juice. Bring to the boil and cook for 8 minutes.

2. Drain and refresh under cold running water. Place the onion, garlic, basil, thyme, bay leaf and oil in a frying pan (skillet) and cook for 3 minutes.

3. Stir in the tomatoes. Bring to the boil and add the tomato puree. Reduce the heat and cook for 30 minutes, stirring occasionally.

4. Stir in the corn flour and cook, stirring, for 3 minutes to thicken the sauce. Discard the bay leaf and add the cooked artichokes.

5. Heat for 3 minutes and season to taste. Serve immediately.