https://farawaykitchen.com/
Every so often I get an idea for a dish that drives me to the point of going out to buy new presentation plates. That’s how you know it’s going to make it on the blog. I have filled this dish with humble ingredients and as all the cooking reality show hosts say “elevated’ them. That’s half the fun of cooking! Turning simple ingredients into beautiful little works of art.
Ingredients
Smashed Jerusalem Artichokes
- 15 Jerusalem Artichokes (aka Sunchokes)
- Salt to taste
- Black Pepper to taste
- Thyme Powder (or fresh) to taste
- Garlic Powder to taste
- Frying Oil I used canola
Lemon Caper Aioli
- 2 Garlic Bulbs
- Lemon Juice a generous squeeze
- 1 tbsp Capers
- 1/2 tbsp Caper Brine
- 2 tbsp Olive Oil
- 1 tbsp Plant Mayo
- Salt to taste
- Pepper to taste
Instructions
Smashed Jerusalem Artichokes
- Boil sunchokes in salt water until tender- about 8-10 minutes.
- Immediately place in ice water bath until completely cooled.
- Pat dry completely and gently smash each sunchoke with a spatula.
- Pan fry in cooking oil over medium heat for 3 minutes on each side or until crispy. Sprinkle with seasonings while frying.
- Allow to cool on cooling rack.
Lemon Caper Aioli
- Cut top off garlic bulbs (leave peels on), wrap in tinfoil, and roast in oven for 40 minutes at 425 degrees Fahrenheit.
- Allow garlic to cool and squeeze out of peel.
- Using a mortar and pestle, smash all ingredients together until creamy.
- Chill in refrigerator.Serve: Over a bed of fresh arugula or other green for the perfect bite.Garnish: Top with some fresh capers or even some dill.