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.
