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Easy Jerusalem Artichoke pasta recipe

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

1y 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!

      1 year ago
    • Thanks try frying them in olive oil with garlic they are fab

        1 year 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.

      1 year 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.

        1 year ago
    • A quiet contributor to civilisation.

        1 year ago