Glazed Jerusalem Artichokes

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.

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.

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.

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.

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.

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.

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!