Jerusalem Artichoke Mix-Up

This was meant to be a variation on a rosti recipe but as the artchokes are not as starchy, it didn't end up sticking together. For want of a better description, I've decided to call this recipe a Mix-up! This is great when served with a cold leaf salad.

Jerusalem Artichoke Mix-Up
Serves 3
Preparation time: 5 mins
Cooking time: 25 mins

Ingredients
500g of jerusalem artichokes
Two red onions
150g Feta cheese
Handful of Rosemary (Fresh if possible)
Salt + Pepper
Tablespoon of Vegetable Oil

Method
1. Peel the artichokes
2. Slice the artichokes and onions into fairly fine strips.
3. Heat the oil in a frying pan and slowly cook the onions for 3 minutes.
4. Add the artichokes and rosemary to the pan and stir continuously on a medium heat for about 10 minutes.
5. Sprinkle half of the mixture onto a small baking tray, crumble the feta on top, then pour in the rest of the mixture from the pan.
6. Cook in the oven at 180oC for 15 minutes or until the mixture looks crisp.

Variations

If you can't source Jerusalem artichokes, potatoes will work just as well. You will find that the potatoes will stick to each other and form a rosti, as they contain more starch, which can be sliced for serving. If you want to reduce the sticking of the potatoes, omit step one and leave their skins on.