Not quite as catchy a title as that Christmas classic ‘Chestnuts roasting on an open fire’, but just as satisfying when you taste the combination of earthy artichokes, creamy puree, and honey as sweet as the voice of Nat King Cole. Open fire optional while eating, but highly recommended.
Makes enough for 6 spoons
- 12 whole chestnuts
- 1 onion, chopped
- 100ml stock (either veg or chicken, depending on what you have)
- 6 Jerusalem artichokes
- 1 tbsp clear runny honey
- Knob of butter
- Start by making the puree. Sauté the onion in a small amount of olive oil until softened, but not coloured. Add the chestnuts and break up a bit with a spoon. Just cover with hot stock (you might not need all of it, but keep it to hand for later) and gently simmer for about 10 mins, or until the chestnuts have softened. Blitz with a hand blender, and mix in the butter. If it looks a bit thick then add some of the reserved stock. Keep warm.
- Peel the artichokes, cut into a small dice (about 0.5cm or so), and fry in butter and a touch of olive oil until golden.
- Put a spoonful of puree on each serving spoon, distribute the pan roasted artichoke on top, and then drizzle with the honey. If you fancy a bit of colour then you could scatter some chopped dill over the top.