Jerusalem artichokes with bacon, garlic and lemon

The nutty flavour of the artichokes goes wonderfully with the bacon, garlic and lemon.  The result is a delicious winter vegetable dish.

Preparation Time: 10 Mins

Cooking Time: 20 Mins

Total Time: 30 Mins

Ingredients

For 8 servings…

1                    Lemon      

2 kg                Jerusalem artichokes

2½ tbs            Olive oil    

40 gms            Butter       

½ tsp             Salt          

150 gms          Bacon  - streaky      

2 cloves           Garlic  - chopped     

2 tbs               Parsley  - chopped    

Method

Grate the zest from the lemon and set aside to use later.

Halve the lemon, squeeze out the juice and put the juice and lemon halves into a bowl with plenty of cold water.

Peel the artichokes and then drop them into the lemony water to stop them colouring.  Large artichokes may need to be halved or even quartered.

Heat 2 tbsp of the oil and half the butter in a large sauté pan over a medium heat.  Drain the artichokes, dry them well, add them to the pan and sprinkle with salt.  Partially cover the pan with a lid and leave to part-steam, part-fry gently for 15-20 minutes until just tender, turning regularly.  Check that they are not burning.  They should be soft but not disintegrated.

Meanwhile, cut the bacon into lardons.  Five minutes before the artichokes are cooked, heat the remaining oil in a flameproof casserole.  Add the bacon and fry it gently until just turning golden.  Add the garlic and leave to cook for a few seconds, then stir in the remaining butter, reserved lemon zest and parsley.

Carefully tip the cooked artichokes into the second pan and gently toss everything together. Season

to taste with salt and pepper, then serve.