Jerusalem_artichokes_notes

Prep:

Keep in the fridge or in a cool damp place. You don’t have to peel them; you can just scrub them well with a veg brush. They discolour quickly so put cut or peeled artichokes in a bowl of water with a good squeeze of lemon juice to stop this happening.

Cooking:

To roast, cut them into wedges or large chunks. Toss in just enough olive oil to coat and season with salt and pepper. Roast for 30-40 mins at 200°C. Add a little chopped garlic and rosemary too. Try them roasted in salads with pears, blue cheese, walnuts and winter salad leaves.

Or you can eat them raw: slice them thinly into salads or with dips.