Jerusalem artichokes have a pleasant and distinctive flavour and texture. The small, brown, knobbly tubers are tricky to peel, so bear this in mind when shopping and don t choose any that are too small or lumpy. The flavour is said to be best in early spring, although they are available all winter as well. Jerusalem artichokes are also delicious with chicken and fish, and they make a fine soup with a subtle flavour. Tagliatelle or pasta noodles are now as popular in Britain as in their native Italy. This recipe uses dried noodles; freshly made noodles are also increasingly widely available from supermarkets - if you use them instead of dried, remember their cooking time is considerably shorter.
SERVES 4
450 g (1 lb) Jerusalem artichokes, peeled and cut into large chunks
150 ml (5 fl oz) fresh soured cream
salt and pepper
450 g (1 lb) ribbon noodles
6 eggs, hard-boiled
1. Put the artichokes into a medium saucepan, cover with water, bring to the boil, then simmer for 15 - 20 minutes or until they are very tender. Drain the artichokes well. Puree in a blender or food processor until smooth.
2. Add the soured cream and season to taste.
3. Cook the noodles in plenty of boiling salted water for about 7 minutes until just tender. Drain well. Cover the base of four shallow, lightly greased flameproof dishes with the pasta.
4. Shell and quarter the eggs, then arrange over the pasta. Spoon the artichoke sauce evenly over each dish.
5. Place under a hot grill for 3 - 4 minutes, until golden. Serve at once.
