Wok Tossed Spicy Jerusalem Artichokes with Lovage

Jerusalem artichokes are actually tubers like potatoes you can cook them as you would potatoes. They have a truffley, mushroom flavour.  You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil.

In this recipe they are wok tossed with whole spices and lovage or carom seeds. The lovage is a good antidote to the well documented side effects of Jerusalem artichokes.

Ingredients

Serves 4

• 600g of Jerusalem artichokes
• 3 tablespoons oil
• 1 teaspoon lovage or carom seeds
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric
• ¼ teaspoon red chilli powder
• ½ teaspoon salt adjust to taste
• 1 lemon juiced

Method

1. Scrub artichokes to remove any thick peel. Boil until tender, but not soft and then cut them into chunks.
2. Heat the oil in a frying pan. Once hot throw in the lovage seeds, quickly add the other dry spices. Fry quickly in the oil.
3. Add the artichoke chunks, chilli and salt. Fry until golden on both sides and then drizzle on half the lemon juice. Continue to fry for 30 seconds until dry and crunchy.
4. Taste and add more lemon juice if required. Serve straight away.