Smashed jerusalem artichoke with smoky feta & red pepper dip

Serve up these moreish, crispy bites as a starter or part of a dinner spread. It’s a great way of making the most of jerusalem artichokes

Tip the artichokes into a pan and cover with cold water. Season the water with salt and bring to a boil over a medium heat. Cook for 10 mins, or until a knife can easily pierce the skin, then drain and steam-dry in the colander for 5 mins. Toss the artichokes in 1 tbsp olive oil and some seasoning.
Heat the oven to 200C/180C fan/gas 6. Tip the artichokes onto a large, heavy baking tray. Use the base of a glass to squash each, cracking open the skin to to create lots of crispy bits as it cooks. Toss with the garlic cloves, then drizzle everything with another 1 tbsp olive oil and cook for 30 mins.
Remove the garlic from the tray and add the capers. Return to the oven for another 15-20 mins until the artichokes are crisp and golden.
Meanwhile make the dip by blitzing the peppers, paprika, feta, lemon zest and juice and the extra virgin olive oil in a food processor. Squeeze the garlic cloves from their skins, add to the mixture and blend again. Check the seasoning and adjust if you like – the feta will be salty, so you may not need extra salt.
Spread the dip over a plate, top with the crispy artichokes and capers, then scatter over the dill.