Warm salad of Jerusalem artichokes
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Serves:     people
Notes from Anna
  • It's easy to ring the changes with this simple side of Jerusalem artichokes.


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  1. Fill a saucepan with salted water and bring to the boil.
  2. Add a little lemon juice to a bowl of fresh water. Peel the Jerusalem artichokes and drop them into the water to prevent them turning brown.
  3. Cut the Jerusalem artichokes into fairly thin slices.
  4. Cook them in boiling water for 20 minutes. They should be soft but retain their shape.
  5. Meanwhile, mix the olive oil with the juice of half a lemon. Rinse the chives.
  6. Drain the Jerusalem artichokes and drizzle with the lemony dressing. Using a pair of scissors, snip the chives over them. Scatter over the pink peppercorns and serve.

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