Italian Antipasto recipe
information
Artichoke Hors d'oeuvre
ingredients
450 g (1 lb) Jerusalem artichokes, cleaned
15 ml (1 tbsp) lemon juice
1 onion, sliced
1 clove garlic, crushed
5 ml (1 tsp) fresh chopped basil
5 ml (1 tsp) fresh chopped thyme
1 bay leaf
15 ml (1 tbsp) oil
225 g (8 oz) 1/2 lb tomatoes, skinned, peeled and chopped
30 ml (2 tbsp) tomato puree (paste)
10 ml (2 tsp) cornflour (cornstarch) dissolved in 15 ml (1 tbsp) water
Salt and pepper
15 ml (1 tbsp) lemon juice
1 onion, sliced
1 clove garlic, crushed
5 ml (1 tsp) fresh chopped basil
5 ml (1 tsp) fresh chopped thyme
1 bay leaf
15 ml (1 tbsp) oil
225 g (8 oz) 1/2 lb tomatoes, skinned, peeled and chopped
30 ml (2 tbsp) tomato puree (paste)
10 ml (2 tsp) cornflour (cornstarch) dissolved in 15 ml (1 tbsp) water
Salt and pepper
method
1. Place the artichokes in a pan of cold water and add the lemon juice.
2. Bring to the boil and cook for 8 minutes. Drain and refresh under cold running water.
3. Place the onion, garlic, basil, thyme, bay leaf and oil in a frying pan and cook for 3 minutes.
4. Stir in the tomatoes. Bring to the boil and add the tomato puree.
5. Reduce the heat to low and cook for 30 minutes, stirring occasionally.
6. Stir, in the cornflour and cook, stirring, for 3 minutes to thicken the sauce.
7. Discard the bay leaf and add the cooked Jerusalem artichokes.
8. Heat for 3 minutes and season with the pepper. Serve immediately.
2. Bring to the boil and cook for 8 minutes. Drain and refresh under cold running water.
3. Place the onion, garlic, basil, thyme, bay leaf and oil in a frying pan and cook for 3 minutes.
4. Stir in the tomatoes. Bring to the boil and add the tomato puree.
5. Reduce the heat to low and cook for 30 minutes, stirring occasionally.
6. Stir, in the cornflour and cook, stirring, for 3 minutes to thicken the sauce.
7. Discard the bay leaf and add the cooked Jerusalem artichokes.
8. Heat for 3 minutes and season with the pepper. Serve immediately.
serving amount
serves 4
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