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Jerusalem artichoke with tomato sauce
For the artichokes
150g/5˝oz Jerusalem artichokes
30ml/1fl oz white wine For the tomato sauce
1 tbsp olive
1 tbsp duck fat
˝ shallot, chopped
100g/3˝oz cherry tomatoes, chopped
100ml/3˝fl oz white wine
salt and freshly ground black pepper
basil leaf, to garnish
- For the artichoke, bring some water to the boil in a saucepan, and add the artichokes.
- Add the white wine to the saucepan and cook for 10 minutes, then drain and set aside.
- For the tomato sauce, in a frying pan, heat the oil and duck fat for one minute, then add the shallot and cook until softened.
- Add the tomatoes to the frying pan and cook down for 3-4 minutes, until softened. Add the white wine and reduce until thickened.
- To serve, place the artichokes into a bowl and pour the sauce over. Season, to taste with salt and freshly ground black pepper and garnish with the basil leaf.