Artichokes with goats' cheese recipe
Jane Baxter from Riverford Farm shares a great way to cook and serve Jerusalem artichokes.
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Ingredients
- 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
- 1 Lemon, juiced
- 4 tbsp Olive oil
- 1 tsp Thyme leaves
- 200 g Mushrooms, sliced
- 10 g Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
- 2 Garlic cloves, chopped
- 75 g Goat's cheese, crumbled
- 1 tbsp Chopped chives
- 0 sea salt and freshly ground black pepper
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