Easy Jerusalem Artichoke pasta recipe

A simple little pasta recipe I devised to complement the sweet and nutty taste of artichokes

51w ago

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

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.

Last steps

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!

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Comments (8)

  • Artichokes are one of those things I always want to use but never know what to do with them. I'll have to try this, it sounds so easy. Thanks for sharing, Carole!

      11 months ago
    • Thanks try frying them in olive oil with garlic they are fab

        11 months ago
  • J. artichokes are also very easy to grow too.

    Nice thrifty recipe, wish there were more like them .

    Thank you very much for posting.

      11 months ago
    • I love Jerusalem artichokes and grow them too. Good to grow and as they are part of the sunflower family, they look pretty and can act as garden boarders.

        11 months ago
    • A quiet contributor to civilisation.

        11 months ago