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£10/kgThis is usually made with potatoes or taro root, but Ravinder Bhogal loves the sweet nuttiness that comes from Jerusalem artichokes. Ghee is a type of clarified butter with a rich flavour. It doesn’t burn easily, so is useful for cooking, especially frying. You can use vegetable or sunflower oil instead, if you prefer.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Scrub the artichokes well, then put in a large pan with plenty of cold, salted water. Set the pan over a high heat and bring to the boil, then simmer for 25-35 minutes or until the artichokes are tender and cooked through; drain.
Preheat the oven to 220°C, gas mark 7, and line a large baking tray with baking parchment. Arrange the artichokes on the tray and press down on them with the base of a bowl so they are still holding together but smashed and flat on top. Season with the sea salt flakes, drizzle with the melted ghee and roast for 30 minutes until crisp and dark golden brown.
Meanwhile, make the chutney. Put all the ingredients (including the coriander stalks) in a food processor with 3-4 cubes of ice (or a splash of cold water) and blend until smooth. Transfer to a serving bowl, cover and chill until ready to serve.
In a large frying pan, heat the remaining ghee over a medium-high heat, then add the spices with some freshly ground black pepper and stir briefly until aromatic. Add the cooked artichokes and toss until well coated. Serve with ½ of the coriander & peanut chutney.
Typical values per serving when made using specific products in recipe
Energy | 628kJ/ 152kcals |
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Fat | 13g |
Saturated Fat | 7.4g |
Carbohydrates | 2.7g |
Sugars | 2.4g |
Fibre | 5.1g |
Protein | 2.8g |
Salt | 1.1g |
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