While the season lasts, the tastiest dishes are often the simplest. Can you swap ingredients? Absolutely. Don’t like garlic - use dried garlic or a splash of chili sauce. Not in the mood for zest - try capers or spicy pickled peppers. The key is fresh Jerusalem artichoke and really good oil + quality vinegar (apple cider, wine) to let the root lightly marinate.
- 3–5 Jerusalem artichoke roots
- zest of 1 lemon
- best-quality olive oil
- sea salt
- 3 garlic cloves
- apple cider vinegar (or juice of the zested lemon)
Slice the Jerusalem artichoke and garlic as thinly as possible. Arrange the artichoke in a thin layer on a plate, topping each layer with 3–5–7 thin slices of garlic. Drizzle with olive oil, vinegar, a little salt, and zest. If making several layers, repeat. Let sit for at least 5 minutes before serving.
Other great variations:
- olive oil + freshly ground black pepper + pecorino
- truffle oil + extra zest + dried mushrooms ground into powder
- capers or finely chopped pickles + extra garlic + parmesan
Slice the Jerusalem artichoke and garlic as thinly as possible. Arrange the artichoke in a thin layer on a plate, topping each layer with 3–5–7 thin slices of garlic. Drizzle with olive oil, vinegar, a little salt, and zest. If making several layers, repeat. Let sit for at least 5 minutes before serving.
Other great variations:
- olive oil + freshly ground black pepper + pecorino
- truffle oil + extra zest + dried mushrooms ground into powder
- capers or finely chopped pickles + extra garlic + parmesan
