To make the skordalia, boil the potatoes in a large pan of water with the garlic cloves until soft. Drain the potatoes and push them through a ricer.
Heat the cream and olive oil in a small pan and stir this mixture into the mash with the lemon juice and white wine vinegar, to taste. Season with salt and white pepper. Keep warm.
To make the roasted Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the quartered artichokes in a pan with the garlic, a glug of olive oil and the rosemary. Roast for 25–30 minutes, or until golden-brown and soft. Keep warm. Top with some parsley when you are ready to serve.
Meanwhile, to make the garlic and black pepper caramel, bring a small saucepan of water to the boil, add the garlic and blanch for about 30 seconds. Remove from the heat and transfer to cold water. Repeat this twice so that the garlic has been blanched 3 times in total.
Place the sugar in a saucepan over a medium heat. After about 4–6 minutes the sugar will melt and turn into liquid, all around the edges. Do not stir it. Once it melts around the edge, shake the pan and leave it until about a quarter of the sugar has melted. Stir with a wooden spoon until the sugar crystals have disappeared. Cook until the mixture resembles dark honey. Add the garlic to the caramel along with the black pepper and a big splash of sherry vinegar. Add a little water to loosen if necessary.
To serve, spoon some skordalia onto a serving dish, top with the roasted artichokes and garlic, dress with the garlic and black pepper caramel and top with a poached egg.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.