Jerusalem artichoke and preserved orange

Jerusalem artichoke and preserved orange

By
From
Citrus
Photographer
Mowie Kay

I had no idea Jerusalem artichokes could be eaten raw until I was once served a salad of them by Danish cook Trine Hahnemann. They are a revelation: sweet and crisp – a bit like jicama but slightly denser in texture.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Add the juice of ½ lemon to a bowl of ice-cold water. Peel about 8 medium artichokes then slice them in very thin rounds, dropping them into the acidulated water as you go. When you are ready to serve, drain them thoroughly and arrange over a plate. Julienne 1 tbsp preserved Seville orange zest and mix with 2 tsp of some of the liquor from the preserved orange, then thin with 2 tbsp fresh orange juice. Drizzle over the artichokes, followed by a drizzle of olive oil. This looks beautifully pure as it is, but would also be good with a light sprinkling of micro coriander.
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