Ingredients
Recipe
Serves 2 as a side
350g Jerusalem artichokes/ sunchokes, thoroughly washed, any hairs cut off
2 tbsp Greek yoghurt
15g dill (washed)
1 tsp capers
1 tbsp olive oil
1 tsp lemon juice
A little lemon zest to garnish
Neutral oil for frying
Salt & pepper
Recipe
1. Place the artichokes in a saucepan well covered in cold salted water. Bring to the boil, then simmer until the artichokes are tender to a knife. Drain and allow the steam to billow off for a few minutes in a colander
2. Blend the dill (keep a few sprigs for garnish), olive oil, lemon & capers (keep a few for garnish) until smoothish
3. Using a spatula squash the artichokes flat onto a baking tray or chopping board
4. Pan fry in a little oil over a medium heat in a non-stick pan, turning once carefully until golden on both sides
5. Spoon the yoghurt onto a plate, top with the artichokes, lemon caper dressing, lemon zest, olive oil, more capers & dill
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