Artichokes with goats' cheese recipe

Artichokes with goats' cheese recipe

When in doubt, put it in a bag. These earthy flavours work so well together and look quite rustic when served in their parchment bags. As always with Jerusalem artichokes – and mushrooms – a drizzle of truffle oil would make a fabulous addition.

Ingredients

  • 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
  • 1 Lemon, juiced
  • 4 tbsp Olive oil
  • 1 tsp Thyme leaves
  • 200 g Mushrooms, sliced
  • 10 g Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
  • 2 Garlic cloves, chopped
  • 75 g Goat's cheese, crumbled
  • 1 tbsp Chopped chives
  • 0 sea salt and freshly ground black pepper
  • 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
  • 1 Lemon, juiced
  • 4 tbsp Olive oil
  • 1 tsp Thyme leaves
  • 7.1 oz Mushrooms, sliced
  • 0.4 oz Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
  • 2 Garlic cloves, chopped
  • 2.6 oz Goat's cheese, crumbled
  • 1 tbsp Chopped chives
  • 0 sea salt and freshly ground black pepper
  • 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
  • 1 Lemon, juiced
  • 4 tbsp Olive oil
  • 1 tsp Thyme leaves
  • 7.1 oz Mushrooms, sliced
  • 0.4 oz Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
  • 2 Garlic cloves, chopped
  • 2.6 oz Goat's cheese, crumbled
  • 1 tbsp Chopped chives
  • 0 sea salt and freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. Mix the artichokes with half the lemon juice, a tablespoon of oil and the thyme leaves, then set aside.
  2. Sauté the fresh mushrooms quickly in 2 tbsp of the remaining oil until they are just tender. Season well and remove from the pan.
  3. Drain the porcini, reserving the soaking water. Chop roughly and cook in the remaining tbsp of oil with the garlic for 2 mins. Add the reserved soaking liquor and simmer until reduced and quite syrupy. Add the fresh mushrooms and the remaining lemon juice and season to taste.
  4. Spread out a large square of baking parchment. Tip the artichokes over one half of it, sprinkle the mushrooms on top and then fold over the parchment. Seal the 3 open sides by folding them over tightly, or simply use a stapler.
  5. Place the parcel on a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for about 45 mins, until the artichokes are tender. Open the bag and sprinkle the contents with the crumbled goat's cheese and chives.

Also worth your attention:

Riverford Farm Cook Book

Riverford Farm – Inventor of the organic vegetable box

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.