This is from Yotam Ottolenghi’s Plenty Cookbook. Its really yummy and easy to make, I didn’t have any parsley or tomatoes at the time and it still came out fab.
2 small lemons
500g Jerusalem artichokes
4 sprigs fresh thyme
260ml olive oil
Salt and black pepper
50g basil, leaves and stalks
20g flat-leaf parsley, leaves and stalks
1 garlic clove
400g cherry tomatoes
400g manouri, cut into 1cm slices (can use halloumi instead)
1 red or white endive
Preheat the oven to 220C/425F/gas mark 8. Squeeze the juice of one lemon into a medium bowl and add half a litre of water. Peel the artichokes with a vegetable peeler, cut them lengthways 1cm thick and drop immediately into the acidulated water to prevent discoloration.
Lift the artichokes from the water and lay them in an ovenproof dish, together with the thyme, the juice of the second lemon, three tablespoons of water, a tablespoon of olive oil and some salt and pepper. Mix together, cover the dish with foil and roast for 40-45 minutes, until the artichokes are tender. Remove from the oven and set aside somewhere warm.
While the artichokes are roasting, prepare the basil oil and tomatoes. Put basil, parsley, garlic and a pinch of salt in a food processor and start the machine. Add 140ml of oil in a slow trickle, until it is all incorporated and you have a runny paste.
For the tomatoes, heat a frying pan on a high flame. Add a tablespoon of oil and the tomatoes and char them quickly, shaking them around the pan to get even colouring. After three to four minutes, they should be lightly blackened but retain their shape. Set them aside and sprinkle with salt.
Wipe clean the pan and pour in enough oil to come 0.5cm up the sides. Place over medium heat and, once hot, fry the cheese slices for two minutes a side, until a good brown colour. Transfer to a paper towel.
Arrange some endive leaves on serving dishes. Build up the dish with warm cheese, the artichokes, tomatoes and more leaves. Finish with a drizzle of basil oil and serve at once.