This recipe is one I make time and time again. It highlights the unique taste of the artichokes and comforts with the addition of pasta.
Jerusalem artichoke lasagne
Serves 4-6
Ingredients
1kg Jerusalem artichokes, washed well
1-2 cloves garlic
2 sprigs of fresh thyme, use only the leaves
300ml cream
50g freshly grated parmesan cheese
400g fresh lasagne sheets
salt and freshly cracked pepper
250g spinach leaves
Method
Preheat oven to 190degC.
Roughly chop the Jerusalem artichokes and put into a food processor along with the garlic and thyme leaves. Blitz the mixture until the artichokes are coarsely chopped. Add the cream and blend again. Season the mixture with salt and freshly cracked pepper and a handful of grated parmesan cheese.
Drizzle a little of the artichoke cream mixture over the bottom of your oven dish, and place lasagne sheets evenly over the sauce to cover. Spoon over more artichoke cream mixture to generously cover the pasta, lay over some spinach leaves and continue until all the sauce and pasta is used. Finish with a layer of sauce and sprinkle over parmesan cheese and plenty of cracked black pepper.
Bake for 35-45 minutes or until the pasta is tender and the sauce is bubbling and golden.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
