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Chorizo & Jerusalem Artichoke Gratin

Jerusalem Artichoke and Chorizo Gratin

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Chorizo & Jerusalem Artichoke Gratin
18th February, 2018

A little play on a Spanish Migas which is a recipe that uses up leftover stale bread using Jerusalem Artichokes and Chorizo to make a gratin

I sometimes buy extra bread just to go stale so I can make this


  • 800g Jerusalem artichoke
  • squeeze lemon juice
  • 25g unsalted butter, plus extra for dotting
  • 5 shallots, finely sliced
  • 2 bay leaves
  • 1 thyme sprig, leaves picked
  • 250ml double cream
  • 200g chorizo, roughly chopped
  • 50g white breadcrumb


    Preheat the oven to 200 C

    Peel the artichokes and cut them into 2cm chunks. Artichokes are notorious for discolouring so pop them straight into a bowl of cold water with the lemon juice

    Melt the butter in a large saucepan over a medium heat and add the shallots with a pinch of salt and cook for 5 minutes to soften. Add in the bay, thyme leaves and artichokes and mix it all together and leave to cook for a minute

    Add 200ml water to the pan, bring the pan to the boil, then reduce the heat to a simmer and cook with a lid on for 10 minutes.

    Now add the cream and keep the pan at a simmer to reduce the cream. The artichokes should be tender at this point so add some seasoning and remove from the pan heat as well as remove the bay leaves

    In an oven proof dish, layer the chorizo on the base and pour over the artichokes with sauce. Top the sauce and artichokes with breadcrumbs and a few small cubes of butter. Bake the dish for 30 minutes and serve