Serves: 4-6
Prepare: 15 minutes
Cook: 40 minutes
600g Jerusalem artichokes,
scrubbed and halved
Splash of rapeseed oil
Sea salt and freshly ground black
pepper
2 unwaxed lemons, halved
12 fresh sardines, cleaned, gutted
and scaled
For the salsa verde:
2 tbsps salted capers, soaked and
rinsed
1 bunch each fresh flat-leaf
parsley, mint and basil, leaves
only
2 anchovy fillets
2 garlic cloves, peeled
Zest of ½ unwaxed lemon
2 tbsps red wine vinegar
150ml rapeseed oil
1 tbsp Dijon mustard
Preheat the oven to 180°C/360ºF/Gas Mark 4. For the salsa verde, thoroughly rinse the salted capers, then add them to a food processor together with the parsley, mint, basil, anchovies, garlic and lemon zest. Pulse on and off until well chopped, then remove to a bowl, add in the vinegar and slowly stir in the olive oil and mustard until well combined. Season to taste.
Toss the scrubbed Jerusalem artichokes with just enough oil to coat and season with a few pinches of salt and pepper. Place on a roasting tray in one layer and roast in the centre of the oven for 35–40 minutes until golden and tender.
After the artichokes have been roasting for around 30 minutes, place a large frying pan on a medium-high heat. Brush the cut side of the lemon halves with oil, place cut-side down and fry on a high heat until moderately charred. Rub the sardines with just enough oil to coat them, and season with a little sprinkling of salt and pepper. Place the sardines in the pan and cook for 2 minutes on one side, then flip over and cook for a further 2 minutes.
Pile some of the Jerusalem artichokes onto a plate, top with sardines and spoon over some salsa verde. Serve immediately with the lemon halves.
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