Grilled Jerusalem Artichokes with Rocket, Parmesan & Truffle Oil

Creative Cooking

Type of Dish Salad


  • 8 jerusalem artichokes (boiled until tender)
  • 15 ml (1 Tbsp) olive oil
  • 300 g (3/4 lb) Rocket leaves
  • 1 lemon (juiced)
  • 15 ml (1 Tbsp) Italian white truffle oil
  • 50 g (2 oz) shaved parmesan cheese
  • to taste sea salt
  • to taste black pepper


  1. Slice cooked artichokes 1cm thick, season with salt and pepper and coat lightly with 1 Tbsp of olive oil.
  2. Grill artichokes on a hot grill until they have good grill marks, (keep warm). In a large bowl season rocket leaves with salt, pepper, 1 Tbsp truffle oil and juice of one lemon.
  3. Pile up the rocket leaves in the middle of serving plates, scatter the artichokes on top, scatter the shaved parmesan on top and drizzle with a little more truffle oil. Serve immediately.

Further Information

Yield 4

Preparation Time is approxmiately 40 minutes.

Cooking Time is approxmiately 30 minutes.

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