Jerusalem Artichoke and Sage Crisps with Pancetta Crumbs and Lemon Thyme Whipped Ricotta

Jerusalem artichokes
Olive oil
Fresh sage leaves
Fresh thyme leaves
Fresh ricotta
Salt and pepper
– Pre-heat the oven to 200C fan
– Fill a bowl with cold water and squeeze in the juice of half a lemon
– Slice the artichokes on a mandolin (I use a chainmail kitchen glove to be safe!) into very thin slices and place them straight into the acidulated water to stop them from turning brown
– Line a flat baking sheet with parchment and spread the artichoke slices on into a single layer or as close as possible
– Toss the slices with a good amount of olive oil, sprinkle with little salt and pepper and strew with the thyme and sage leaves
– Place in the oven for 10 minutes and then toss the slices around and return to the oven for another 5 or so or until they are lovely and caramelised and crisp
– While the artichokes are cooking fry the pancetta adding more sage leaves towards the end to crisp up alongside the pancetta
– Drain and set aside
– Then add a good spoonful or two of ricotta to a bowl, season with salt and pepper and lighten with a glug of olive oil, grate over the zest of a lemon and snip in some more thyme leaves
– Stir through and set aside
– Once the artichokes are nicely browned and you are ready to serve, place a large spoonful of the whipped ricotta on a serving plate and arrange a handful of the artichoke crisps beside and on top of it
– Roughly chop the pancetta reserving the crispy sage leaves and leaving them whole
– Strew the pancetta crumbs on top of the artichoke crisps and top with the fried sage leaves, a grinding of black pepper and another grating of lemon zest
– Serve as a starter or as a sharing plate for people to pick at over drinks with a few Marcona almonds and gordal olives
Become a part of the Cook Folk family…
– Cook without recipes
– Enjoy your kitchen
– Nourish your loved ones / 07796 264 734
facebook / instagram @cookfolk