Artichokes with Arugula Dip and Fried Jerusalem Artichoke Strips
Arugula dip paired with fried Jerusalem artichoke strips is a fresh recipe from the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g Jerusalem artichokes
- 4 large artichokes
- 1 untreated lemon
- 1 handful Arugula
- 350 g quark
- 50 ml mineral water
- 1 Garlic clove
- Salt
- black pepper (freshly ground)
Instructions
-
1.
Preheat the oven to 120°C fan-forced. Wash and pat dry the Jerusalem artichokes. Using a parsnip peeler or truffle slicer, shave them lengthwise into thin slices and spread on a parchment-lined baking sheet. Bake in the hot oven on the second rack for about 1 hour, leaving the door slightly ajar (e.g., with a wooden spoon handle). Flip the chips occasionally; they’re ready when they crackle.
-
2.
Halve the lemon for the artichokes. Trim the tips and stems of the artichokes. Rub the cut surfaces immediately with a lemon half to prevent browning. Simmer the artichokes in a large pot of boiling water with a lemon half for about 30 minutes, just until the leaves can be easily pulled off.
-
3.
Meanwhile, wash, dry, and finely chop the arugula. Whisk the quark with mineral water until smooth. Peel and press the garlic clove into the mixture. Fold in the arugula and season the dip with salt and pepper.
-
4.
Slice the remaining lemon half into wedges. Lift the artichokes from the water and let them drip briefly upside down. Arrange the artichokes on a plate with the arugula‑quark dip, Jerusalem artichoke chips, and lemon wedges for serving.
