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A MARIO BATALI RECIPE

Sunchoke Carpaccio with Almonds and Grapefruit

Carpaccio di Topinambur

sunchokes_post image

Despite its name, this versatile ingredient has nothing to do with the artichoke. In fact, one theory suggests that the name derives from the Italian word girasole, meaning sunflower, for its physical resemblance. The Italian word was later turned into “Jerusalem” by lazy English speakers who butchered its pronunciation. Later, the “artichoke” was added (on account of similar taste) and the “Jerusalem artichoke” was born (read more about this dish here).


Ingredients

1 grapefruit

1 small bunch parsley, leaves only (about ½ cup)

¼ cup sliced blanched almonds

2 garlic cloves

1 pound firm sunchokes (Jerusalem artichokes), scrubbed with skin on

2 tablespoons extra-virgin olive oil, plus more as needed

Coarse sea salt, to taste

Freshly ground black pepper, to taste

Directions

Zest an entire grapefruit into a small bowl.

 

Tear parsley leaves from bunch and add to zest. Add sliced almonds. Grate garlic into bowl. Season with coarse sea salt and set aside.

 

Remove abrasions from sunchokes with a pairing knife. Using a mandolin, thinly slice the sunchokes.

 

Transfer sunchoke slices to a large bowl and dress with juice from ½ grapefruit. Season with salt and freshly ground pepper and drizzle with extra-virgin olive oil. Toss well (be sure to coat the sunchokes well, to prevent oxidation).

 

Add a drizzle of extra-virgin olive oil to the almond gremolata. Lay out slices of sunchoke overlapping on a plate. Mix almond gremolata and strew over sunchoke carpaccio.

 

Serve immediately.

 

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