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By Adam & Lovaine Humphrey

+ Ingredients

4 large or 8 small sheets of pasta “ See note
500g large Jerusalem Artichoke
200g butter
Vegetable stock to cover
½ small crinkly european cabbage or ¼ small savoy cabbage
100g toasted and chopped walnuts
3 tablespoon chopped chives
1 lemon finely zested and juiced
Salt and pepper
100g grated Parmeggiano Reggiano

200ml milk

+ Method


Firstly, make the artichoke œsauce by peeling the artichokes and slicing very finely. Place in a pan with some seasoning and cover with a vegetable stock and 150g of the butter. Cook slowly all the while stirring. The stock will cook the artichokes while emulsifying with the butter. The artichokes should be cooked very soft when the liquid has just about evaporated, if this is not the case, add a little more liquid in the form of vegetable stock or water until the artichokes are cooked.

While still hot transfer the artichoke to a blender and blender until very fine, add a little lemon juice and check the seasoning and pass through a fine sieve “ Set aside.

Finely slice the cabbage and remove any stalks “ Wash and pat dry. Bring a large pan of salted water to the boil, meanwhile make your artichoke sauce by stirring in some milk to the puree until a think sauce constituency is achieved “ You make like to use a hand blender. Heat the sauce gently so as not to split it and add the cabbage stirring to cook down and coat the cabbage until just cooked. Add in the walnuts and then the lemon zest.

Cook the Pasta until done and drain, add to the pan with the sauce and coat well. Check the seasoning with salt, pepper and lemon juice and then add the chives.

Serve immediately with a grating of Parmesan cheese and some nice bread!

Serves 4