Jerusalem artichokes and crisps


(For 4 portions)

  • 1 punnet Tahoon Cress
  • 650g Jerusalem artichokes
  • 20g unsalted butter
  • 200ml vegetable stock
  • 1 pinch white ground pepper
  • rice flour
  • vegetable oil for frying


  • Clean and brush the Jerusalem artichokes and cut 550g into wedges. 
  • Melt the butter in frying pan and add the wedges. 
  • Wait for wedges to get a nice light brown coloration and add the hot vegetable stock to the pan. 
  • Add a lid or a piece of tin foil on top of the pan and let it cook for a few minutes. 
  • Remove the lid, add 2/3 of the freshly cut Tahoon Cress to the artichokes and cook for a another few minutes, until tender. 
  • For the crisps, peel the remaining 100g of artichokes. 
  • Dry the peelings between two tissues paper to remove the excess of water and dip each piece into the rice flour. 
  • Remove the excess of flour and shallow fry each peeling in order to make the crisps. 
  • Dress the dish by placing the cooked artichokes and their juice in the centre, add a few crisps on top and add some of the leftover Tahoon Cress to the plate.

Recipe: Franck Pontais

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