Charred by Genevieve Taylor

Charred by Genevieve Taylor

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Smoked Jerusalem artichokes, charred rosemary mayonnaise

1 Jul 2019 |


Smoked Jerusalem artichokes, charred rosemary mayonnaise

These knobbly little tubers turn soft, tender and intensely savoury when given the low and slow treatment. Charred rosemary mayo is spectacularly good and will go with all manner of dishes – it will keep in the fridge for 5 days.

 

Serves 4–6

 

1kg (2lb 3oz) Jerusalem 

artichokes, well scrubbed under running water

2 tbsp olive oil

3–4 handfuls of mixed leaves

a handful of soft herbs (dill, basil,

parsley or chives are all good) salt and freshly ground black 

 pepper


For the mayonnaise

3 sprigs of rosemary, to taste

1 large egg yolk

2 tsp English mustard

1 clove of garlic, crushed

100ml (1/3 cup) neutral oil, e.g. 

 groundnut or vegetable oil 25ml (1/8 cup) extra virgin olive oil

2 tbsp white wine vinegar

 

Fire up the barbecue ready for indirect cooking. Once it’s up to temperature, throw on some smoking wood chunks or chips.

 

Slice the artichokes into halves or quarters depending on their size, putting them into an old roasting tin as you go. Drizzle in the oil and season with salt and pepper, tossing to mix. Set the tin on the barbecue away from the fire and leave to smoke for an hour, until tender. Check them a couple of times, rotating the tin and tossing them about a bit so they cook evenly.

 

Lay the rosemary sprigs directly over the fire and shut the lid. Allow them to char for a minute or two, until lightly blackened but not burnt. Remove from the barbecue and shut the lid so the artichokes keep smoking. Pick the charred rosemary needles from the stalks and finely chop. Set aside.

 

Put the egg yolk, mustard, garlic and a good grind of salt and pepper into a mixing bowl. Use an electric whisk to blend together for a few seconds. Measure both oils into a jug and add a few drops to the egg yolk mixture, whisking constantly. Once it’s combined, add a few more drops and whisk again. Keep whisking and adding oil a little at a time until it you have used it all, then whisk in the chopped rosemary and white wine vinegar. Scoop into a serving bowl and chill until needed.

 

Once the artichokes are tender, use tongs to lift them from the roasting tin directly on to the grill bars above the fire and allow them to crisp up for about 10 minutes, turning a couple of times.

 

Scatter the leaves and herbs over a serving plate and top with the hot artichokes. Drizzle over a little mayonnaise and serve straight away.



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