Roasted Jerusalem Artichoke, Plumped Raisins & Toasted Hazelnuts

Roasted Jerusalem Artichoke
With Plumped Rasins & Toasted Hazelnuts

Ingredients

1kg Jerusalem Artichoke
1 tbsp Olive Oil
1 1/2 tsp Sea Salt
5 sprigs Thyme
1 Lemon
150g Rasins
100ml Water
1 tbsp Brown Sugar
1/2 tsp Chilli Flakes
150g Hazelnuts

Method

1. Scrub the artichoke well until clean. Rinse, then pat dry with a clean towel or kitchen roll.
2. Slice each artichoke lengthways, into halves.
3. Place in a roasting tray. Drizzle over 1 tbsp olive oil, 1 tsp salt, the zest of 1 Lemon, and the thyme leaves (stripped from the stem). Massage in well.
4. Arrange the artichoke in the tray so they are cut-side down.
5. Roast in an oven at 190°C Fan for 20 minutes. Remove the tray from the oven and turn each artichoke so it is cut-side up. Return to the oven for 20-30 minutes further, until the artichoke are golden and caramelised on the outside.
6. Whist the artichoke are roasting, prepare the raisins. Put 150g raisins in a small saucepan, along with the juice if 1 lemon, 100ml water, 1/2 tsp salt, 1/2 tsp chilli Flakes & 1 tbsp brown sugar. Bring to a simmer for 3-4 minutes. Take off heat, and leave to rest and so raisins can absorb the cooking liquid.
7. Heat a saucepan pan to medium. Place in 150g hazelnuts and toast for 5 minutes. Shake the pan regularly so the nuts do not catch and burn.
8. Serve the together, on a bed of something creamy (such as puréed white beans, thick yoghurt, or whipped tahini).

Leftover raisins can be stored in the fridge, and used to jazz up any salad or roasted veggies.

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