Artichoke Carpaccio with Fonduta and Gremolata

We love this recipe for sunchokes a million times over. Forget everything else in your life, none of it matters until you’ve tried this. It will stop you in your tracks.

Another bad boy for which a mandolin is highly recommended.

From the culinary genius Mario Batali, as seen on Munchies.

30 mins | serves 4 as a starter | easy as 



250ml double cream

several gratings of nutmeg

kosher salt and freshly ground black pepper, to taste

170g fontina cheese, grated

big handful flat leaf parsley, coarsely chopped 

28g walnuts, roughly chopped

long thin orange and lemon zest

470g firm sunchokes (Jerusalem artichokes), scrubbed

30ml extra-virgin olive oil

Maldon or other flaky sea salt


Add the cream and nutmeg to a small saucepan. Season with kosher salt and pepper. Heat to a boil, add the cheese and lower the heat to maintain a simmer. Cook stirring constantly, until smooth and creamy, about 5 mins. Keep the fonduta warm.

Combine the parsley, walnuts, and zests in a small bowl, mixing well. Set the gremolata aside.

Thinly shave the sunchokes into a bowl with a mandolin. Drizzle with the olive oil, tossing well (be sure to coat the sunchokes well, to prevent oxidation). Season with sea salt and pepper, lay out on a plate like carpaccio, pour the fonduta over and liberally sprinkle with the gremolata.Sunchoked dreams.




From Moltissimo – Mario cooks for Waris Ahluwalia and Elettra Wiedemann.

Do note that this isn’t vegetarian on account of the fontina, unless you seek out a vegetarian brand.

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