Читать книгу Greenfeast - Nigel Slater - Страница 27

a lemon

Jerusalem artichokes 200g

shallots, small 6

black grapes 150g

olive oil 3 tablespoons

golden sultanas 4 tablespoons

shelled pistachios 4 tablespoons

parsley leaves a handful

Halve the lemon and squeeze the juice into a bowl. Peel the Jerusalem artichokes, then cut into rounds approximately 0.5cm thick. Put the artichokes into the bowl with the lemon juice and toss together. This will prevent them going brown.

Peel the shallots and cut them in half from stem to root. Halve and deseed the grapes. Warm the olive oil in your largest shallow pan. Add the artichokes and shallots to the hot oil, turning them over when their underside is golden and they are starting to soften.

As the artichokes become tender, add the grapes and sultanas and lastly, the pistachios and parsley.

• Small potatoes can successfully replace the artichokes. You could also use parsnips. I find it best to use parsnips that have been steamed for ten minutes before frying. They are more tender that way.

• Should you find it easier, you can roast the artichokes instead of frying them, adding the remaining ingredients to the pan once the artichokes are golden.