Name: Smashed jerusalem artichoke with smoky feta & red pepper dip
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1kg jerusalem artichokes; 2 tbsp olive oil; 4 garlic cloves unpeeled; 1 tbsp capers; small bunch of dill to serve; 250g roasted red peppers from a jar; 1 tsp smoked paparika; 200g feta; ½ lemon zested and juiced; 2 tbsp extra virgin olive oil

A sharing dish of smashed Jerusalem artichoke with smoky feta & red pepper dip

1kg jerusalem artichokes
2 tbsp olive oil
4 garlic cloves
unpeeled
1 tbsp capers
small bunch of dill
to serve

For the dip

250g roasted red peppers
from a jar
1 tsp smoked paparika
200g feta
½ lemon
zested and juiced
2 tbsp extra virgin olive oil

Method

step 1
Tip the artichokes into a pan and cover with cold water. Season the water with salt and bring to a boil over a medium heat. Cook for 10 mins, or until a knife can easily pierce the skin, then drain and steam-dry in the colander for 5 mins. Toss the artichokes in 1 tbsp olive oil and some seasoning.
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the artichokes onto a large, heavy baking tray. Use the base of a glass to squash each, cracking open the skin to to create lots of crispy bits as it cooks. Toss with the garlic cloves, then drizzle everything with another 1 tbsp olive oil and cook for 30 mins.
step 3
Remove the garlic from the tray and add the capers. Return to the oven for another 15-20 mins until the artichokes are crisp and golden.
step 4
Meanwhile make the dip by blitzing the peppers, paprika, feta, lemon zest and juice and the extra virgin olive oil in a food processor. Squeeze the garlic cloves from their skins, add to the mixture and blend again. Check the seasoning and adjust if you like – the feta will be salty, so you may not need extra salt.
step 5
Spread the dip over a plate, top with the crispy artichokes and capers, then scatter over the dill.