BBC Good Food Magazine



WHAT TO LOOK FOR Unlike the globe artichoke, which is a thistle, the Jersualem artichoke is a tuber and looks like a root vegetable. They’re a knobbly veg, but try to look for ones with fewer bumps so they’re easy to peel. They should be €irm and fresh.


A sturdy vegetable, Jerusalem artichokes have a variety of uses, from soups to gratins, and salads to hash. You could also try using them to make gnocchi.


You might know Jerusalem artichokes by one of their other names – sunchokes. This variety is more commonly used in America, but sometimes found in the UK, especially for sunchoke chips.

SERVES 4 PREP 20 mins COOK 25 mins EASY

2 tsp olive oil

2 shallots, finely chopped 2 garlic cloves, finely grated 3 tbsp nduja

125ml red wine (light reds, such

as pinot noir, work well) 400g can chopped tomatoes ½ tsp chilli flakes (optional) 1kg mussels, scrubbed and

beards removed

½ small bunch of chives,

finely chopped crusty bread, to serve

Heat the oil in a large, lidded saucepan over a medium heat and fry the shallots for 5-6 mins until softened. Add the garlic and cook for 1 min more before adding the nduja for a few minutes to release its oil. Pour in the wine and cook for 2 mins to allow the alcohol to evaporate, then tip in the tomatoes and chilli flakes, if using, and season well. Bring to a simmer and cook for 10 mins.

Tip in the mussels, then put the lid on the pan and cook for 5 mins until the mussels open. Discard any that remain closed. Ladle into bowls and scatter over the chopped chives. Serve with crusty bread, if you like.

GOOD TO KNOW low cal • 1 of 5-a-day

PER SERVING 189 kcals • fat 9g • saturates 3g • carbs 6g • sugars 5g • fibre 2g • protein 15g • salt 1.1g

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