Jerusalem Artichoke, Potato & Anchovy Pithivier

This is the first time I’ve ever grown Jerusalem artichokes (sunchokes), and the first time I’ve made a pie out of them.

Because I’d heard they can spread like weeds, I planted them in a container to make sure they didn’t go rampant. They did grow very tall and started budding but they never actually produced any flowers. I’m presuming it’s because there wasn’t enough sunshine around to meet their blooming needs. So in the absence of any flowering sunchokes in my garden to photograph I’ve used a picture from Wikipedia instead.

Although they never flowered, they did produce lots of tubers. Here’s what I did with 320g of them…


500g puff pastry
Plain flour for rolling out the pastry
320g desiree potatoes, peeled
320g jerusalem artichokes, peeled
80ml whipping cream
50g tinned salted anchovies, finely chopped
1 tbsp anchovy oil

Grated zest of 1 lemon
1 tsp finely chopped rosemary
1 garlic clove, peeled and crushed
Salt and black pepper
1 egg, beaten
1 onion, peeled and finely chopped
35g melted butter

Roll out the pastry on a well-floured surface so that it is 2mm-3mm thick. Cut it into two circles, one 28cm in diameter and the other 25cm. Place both circles, separated by parchment paper, on a lined baking tray and rest in the fridge for 30 minutes.

Cut the potatoes and artichokes into 3mm-thick slices. Bring a large pan of salted water to a boil, add the sliced vegetables, blanch for four minutes, drain and set aside to dry. Transfer the blanched vegetables to a bowl and add the cream, anchovies and their oil, lemon zest, rosemary, garlic, a third of a teaspoon of salt and lots of black pepper. Mix with your hands, and don’t worry about the vegetables breaking up a bit as you do so.

Put the smaller pastry circle on a parchment-lined baking tray. Brush a 2cm border of egg all around. Scatter with chopped onion, avoiding the edge, and spread the potato mix on top. Drizzle with butter, then lay the larger circle on top, letting the sides hang down to meet the border of the bottom circle. Seal the edge well, and use the back of a fork to create a pattern along the edge.

Heat the oven to 200C/400F/gas mark 6. Brush the pithivier with beaten egg. With a small knife, cut a small cross at the top for ventilation, then use the blunt edge to make parallel semi-circles starting from near the cross and ending at the edge. Rest in the fridge for 30 minutes.

Bake for 30 minutes, reduce the temperature to 180C/350/gas mark 4 and bake for 10 minutes more. Check that the base is cooked before removing. Leave to rest for 20 minutes and serve warm.

Guardian recipe from here.


4 responses to “Jerusalem Artichoke, Potato & Anchovy Pithivier

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