Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

• 1kg Jerusalem artichoke washed
• 2 sprig thyme
• 4 clove garlic
• 50ml olive oil
• 1 large onion
• ½ leek
• 500ml milk
• 1lt cream

Method:

– Roast artichoke in foil with garlic, thyme and olive oil for 30 min until soft.
– Sauté onion and leek until soft.
– Add roasted artichoke and sauté for 2 min over moderate heat.
– Add milk and cream and bring to the boil.
– Turn down and simmer for 20 minutes.
– Blend, strain and serve.