Jerusalem artichokes&Cardoon Cream

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Jerusalem artichokes&Cardoon Cream

Serves 4 people


  • 1 Cardoon
  • 4 Jerusalem artichokes
  • 3 cloves of garlic
  • Vegetable stock
  • Thyme
  • Extra Virgin Olive Oil
  • Salt to taste
  • 60g Parmigiano Reggiano
  • 30g Butter
  • Black pepper to taste
  • 200g Cup mushrooms


Peel the cardoon, remove filaments, cut into small pieces and place in water with lemon juice. Peel the Jerusalem artichokes and cut them. Boiling them with cardoon in salted water for an hour. Drain and blend them.

Brown the garlic with butter, a tablespoon of extra virgin olive oil and thyme. Add the cream of cardoon and jerusalem artichokes and cook for 5 minutes.

Remove garlic, add salt and pepper and transfer to a casserole with the vegetable stock.

Cook for 30 mins on a low heat, season with Parmigiano. In the meantime divide the mushrooms in 4 parts and cook them in a pan with extra virgin olive oil and garlic.

When it’s ready, add pepper and other parmigiano. Garnish as you like with thyme leaves and  mushrooms.