Jerusalem Artichokes with Spicy Vegetables Recipe

Jerusalem Artichokes with Spicy Vegetables Recipes

Ingredients :

8 medium Jerusalem artichokes

2 tbsp vegetable oil

1 onion, chopped

1 clove garlic, crushed

1 small red chili pepper, seeded and finely chopped

1/2 red bell pepper (capsicum), seeded and finely chopped

1 small green zucchini (courgette), chopped

1 medium tomato, chopped

2 oz (60g) button mushrooms, sliced

sea salt and freshly ground black pepper to taste

1 tbsp chopped fresh flat-leaf parsley, for garnish

Method :

Preheat oven to 350F (180C / Gas 4). Prick artichokes several times with a fork. Place on a parchment-lined (baking paper-lined) baking sheet. Bake until soft when pierced with a skewer, about 30 minutes. Time will depend on size or artichokes, as they vary greatly.

About 10 minutes before artichokes are ready, warm oil in a frying pan over medium heat. Add onion, garlic and chili pepper, and cook until onion softens, about 2 minutes. Add bell pepper, zucchini and tomato. Cover and cook over low heat, stirring occasionally, for about 5 minutes. Stir in mushrooms and cook until mushrooms soften, about 1 minute. Add salt and pepper to taste.

Remove artichokes from oven, place on a serving plate and slit open lengthwise. Top each with 1 tbsp spicy vegetable mixture, and garnish with chopped parsley. Serve remaining vegetable mixture in a bowl.

Serves 4

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