Smashed Jerusalem Artichokes with Butter, Pepper, + Garlic
Buttery Spiced Smashed Artichokes
Why This Recipe Works
These artichokes are boiled until tender then pan-fried to achieve a perfect mix of buttery softness and charred, crispy edges. Spiked with garlic and green chiles, they offer an earthy, vibrant alternative to standard potato sides.
Instructions
Boil the artichoke chunks in water for 15 minutes until tender. Drain them and lightly smash each piece with a fork to create more surface area for crisping.
Melt the butter or ghee in a pan and sizzle the cumin seeds. Add the garlic, ginger, chiles, salt, and pepper, stirring to create a fragrant base.
Toss the artichokes into the butter and spices. Cook undisturbed for 5 minutes, then stir and cook for another 10 minutes until you see beautiful charred, crispy bits.
Finish with a squeeze of fresh lemon juice and a sprinkle of cilantro stems to brighten the earthy flavors.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
