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Smashed jerusalem artichoke with smoky feta & red pepper dip

A sharing dish of smashed Jerusalem artichoke with smoky feta & red pepper dip

Smashed jerusalem artichoke with smoky feta & red pepper dip

Name: Smashed jerusalem artichoke with smoky feta & red pepper dip
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1kg jerusalem artichokes; 2 tbsp olive oil; 4 garlic cloves unpeeled; 1 tbsp capers; small bunch of dill to serve; 250g roasted red peppers from a jar; 1 tsp smoked paparika; 200g feta; ½ lemon zested and juiced; 2 tbsp extra virgin olive oil

Cassie Best

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 5 out of 5.2 ratingsRate

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Serve up these moreish, crispy bites as a starter or part of a dinner spread. It's a great way of making the most of jerusalem artichokes

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg jerusalem artichokes
2 tbsp olive oil
4 garlic cloves

unpeeled
1 tbsp capers
small bunch of dill

to serve

For the dip

250g roasted red peppers

from a jar
1 tsp smoked paparika
200g feta
½ lemon

zested and juiced
2 tbsp extra virgin olive oil

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Nutrition: Per serving (6)

kcal239
fat14g
saturates6g
carbs16g
sugars4g
fibre7g
protein8g
salt1.43g

Method

step 1

Tip the artichokes into a pan and cover with cold water. Season the water with salt and bring to a boil over a medium heat. Cook for 10 mins, or until a knife can easily pierce the skin, then drain and steam-dry in the colander for 5 mins. Toss the artichokes in 1 tbsp olive oil and some seasoning.
step 2

Heat the oven to 200C/180C fan/gas 6. Tip the artichokes onto a large, heavy baking tray. Use the base of a glass to squash each, cracking open the skin to to create lots of crispy bits as it cooks. Toss with the garlic cloves, then drizzle everything with another 1 tbsp olive oil and cook for 30 mins.
step 3

Remove the garlic from the tray and add the capers. Return to the oven for another 15-20 mins until the artichokes are crisp and golden.
step 4

Meanwhile make the dip by blitzing the peppers, paprika, feta, lemon zest and juice and the extra virgin olive oil in a food processor. Squeeze the garlic cloves from their skins, add to the mixture and blend again. Check the seasoning and adjust if you like – the feta will be salty, so you may not need extra salt.
step 5

Spread the dip over a plate, top with the crispy artichokes and capers, then scatter over the dill.

Recipe tip

If you have any leftover dip it makes a wonderful sauce for pasta.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 5 out of 5.2 ratings

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