serves
4-6
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 80 ml (⅓ cup) olive oil, plus extra to drizzle
- 1 tsp sea salt flakes, plus extra to season
- ½ tsp chilli flakes, plus extra to sprinkle
- ½ tsp allspice
- 500 g Jerusalem artichokes, scrubbed and cut into 1 cm-thick slices
- 1 tbsp lemon juice, or to taste
- freshly ground black pepper, to taste
- baguette or vegetable crudités, to serve
Instructions
Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with non-stick baking paper.
Combine 2 tablespoons of the olive oil, salt, chilli flakes and allspice in a large bowl. Add the artichoke slices and toss to combine evenly. Spread the artichoke over the lined tray in a single layer, and drizzle with any flavoured oil remaining in the bowl.
Roast the artichokes for 30 minutes or until golden and tender when tested with a skewer. Remove from the oven and set aside for 5 minutes to cool slightly.
Transfer the artichoke and any roasting juices from the tray to a food processor. Add the lemon juice and process until almost smooth. With the motor running, gradually add the remaining 2 tablespoons of the olive oil to make a smooth, creamy dip. Taste and season with salt and pepper and a little more lemon juice, if necessary.
Serve drizzled with a little extra oil and sprinkled with a little extra chilli flakes and serve with baguette or vegetable crudités.
Note
• This dip makes about 1⅓ cups. It will keep in an airtight container in the fridge for up to 3 days.
Photography by Alan Benson. Styling by Sarah O’Brien. Food Preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.