A quietly brilliant Maltese dish of tender Jerusalem artichokes slow-braised in a golden, garlicky olive oil broth with a sharp vinegar finish. Humble, deeply flavourful and best eaten with plenty of crusty Maltese bread.
Serves 2–4
Ingredients
- 600g Jerusalem artichokes, peeled and cut into rough chunks (3cm)
- 6-10 garlic cloves, finely sliced
- extra virgin olive oil, plus extra to finish
- ½ cup white wine vinegar or cider vinegar
- water
- 0.5 tsp chilli flakes
- fresh flat-leaf parsley, roughly chopped
- Salt and black pepper to taste
- Crusty Maltese bread (hobż), to serve
Method
- Soften the garlic: Heat olive oil in a wide, deep pan over medium-low heat. Add sliced garlic and cook gently for 3–4 minutes until soft and just turning golden. Add 0.5 tsp chilli flakes and stir for 30 seconds.
- Add the artichokes: Add Jerusalem artichoke chunks to the pan and toss well to coat in the garlicky oil. Season generously with salt and black pepper.
- Braise: Pour in 300ml water and vinegar. Stir well. Bring to a gentle simmer, cover partially and cook for 25–30 minutes, turning occasionally, until the artichokes are completely tender and the broth has reduced to a fragrant golden sauce.
- Taste and adjust: Check the seasoning and add a little more vinegar if you want a sharper finish. The broth should be savoury, garlicky and lightly sharp.
- Finish and serve: Scatter over fresh parsley and finish with a generous drizzle of good olive oil and a crack of black pepper. Serve in deep bowls with plenty of crusty Maltese bread to soak up the broth.
