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Glazed Jerusalem Artichokes

These glazed artichokes are a luxurious side dish, perfect for impressing guests or elevating a simple meal. Slow-cooked in aromatic butter with garlic and thyme, then finished with our rich red wine jus, they’re tender, sticky, and bursting with depth. A true showstopper for any table!

40 minutes

Total Time

10 minutes

Prep Time

30 minutes

Cook Time

4

Feeds

These glazed artichokes are a luxurious side dish, perfect for impressing guests or elevating a simple meal. Slow-cooked in aromatic butter with garlic and thyme, then finished with our rich red wine jus, they’re tender, sticky, and bursting with depth. A true showstopper for any table!
Glazed Jerusalem Artichokes

Ingredients

  • 500g peeled Jerusalem artichoke
  • 200g unsalted butter
  • 100ml red wine jus
  • 25-45ml sherry vinegar (another good quality vinegar will do)
  • A few cloves of garlic and sprigs of thyme


1

Choose a pan that is just large enough to fit all the artichokes in a single layer, ensuring they all touch the bottom with minimal extra space. This allows you to use just enough butter to cover them properly.

2

Melt the butter in the pan over low heat. Once fully melted, add the crushed garlic cloves and thyme, stirring gently to infuse the butter with their flavours.

3

Place the artichokes in the pan. The butter should cover about 75% of their height. If needed, add a little more butter to reach the right level. Don’t worry about the amount of butter—it’s just for confiting the artichokes, and you can strain and reuse it later.

4

Maintain a medium-low heat, ensuring the butter is gently bubbling. Stir occasionally to prevent sticking. Allow the artichokes to cook slowly until fully tender, about 20-30 minutes. Test for doneness by inserting a small knife into the center; it should glide through easily.

5

Once cooked, let the artichokes cool slightly in the butter for a few minutes. Carefully drain off the butter and save it for future use—it will keep well in the fridge for several weeks.

6

Return the pan with the artichokes to the heat. When the pan is hot and you hear a slight sizzle, add a splash of vinegar to deglaze. This should very quickly evaporate and reduce.

7

Pour in the red wine jus, lower the heat slightly, and cook until the jus thickens into a sticky glaze that coats the artichokes beautifully. Be gentle when handling the artichokes, as they will be delicate at this stage. Serve immediately and enjoy!

Ingredients

  • 500g peeled Jerusalem artichoke
  • 200g unsalted butter
  • 100ml red wine jus
  • 25-45ml sherry vinegar (another good quality vinegar will do)
  • A few cloves of garlic and sprigs of thyme

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