Easy Jerusalem Artichoke pasta recipe
A simple little pasta recipe I devised to complement the sweet and nutty taste of artichokes
This week my friend brought round a big bag of Jerusalem artichokes from his garden – he tells me they grow like wildfire.
I've been making soup out of them, frying them in garlic, and finally I made the remains into this pasta dish which I thought I would share with you.
You can just scrub artichokes well before cooking, but for this recipe I decided to peel them.
I took 400g of artichokes, peeled them, cut them into small strips, and coated them in olive oil and salt before putting them in the oven for 40 minutes.
I roasted them until they were crispy to get a little bit of crunch in the finished dish.
Nice and crunchy
I cooked a handful of spaghetti until it was al dente, drained it, and thew it back into the hot pan, stirring quickly to make it a bit tacky and to remove the water.
Stir a couple of whisked eggs into your pasta, along with 60g of grated parmesan and the artichokes.
I topped it with more grated parmesan (always more cheese!) and enjoyed it with a glass or two of red wine!