Jerusalem Artichoke

Number of Servings


Cooking Time


The Recipe

Jerusalem Artichoke, walnuts, and truffle honey with Monte Enebro and cavolo nero

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  • 750g Jerusalem artichokes (washed and cut in half)
  • 500g cavolo nero (washed, stalks removed and roughly chopped)
  • 200g walnut halves
  • 2 tbsp Truffle Hunter truffle honey
  • 300g Monte Enebro goat’s cheese
  • Zest and juice of 1 lemon
  • 100g butter


  1. Preheat the oven to 180°C.
  2. In a cast iron dish melt the butter with a drizzle of olive oil, drop in the artichokes and fry on a medium heat for 2-3 minutes before transferring to the oven for approx. 20 minutes until slightly tender.
  3. Add the cavolo nero to the pan, cover with a lid and return to the oven for 10-12 minutes.
  4. Add the walnuts, lemon zest, lemon juice and season well.
  5. Crumble over the Monte Enebro and drizzle with truffle honey to serve.

Related Product

Cavolo Nero

Cavolo Nero


Cavolo Nero is a dark and distinctive, peppery black cabbage​ and often referred to as Tuscan kale or black kale.Approx. 220g

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