Jerusalem artichokes with chervil and Parma ham

In this recipe, the artichokes are cooked slowly with the minimum of water.  This ensures that none of the flavours of the artichokes are lost.  The dish is very good when served with game birds or chicken.

Preparation Time: 15 Mins

Cooking Time: 45 Mins

Total Time: 1 Hr

Ingredients

For 6 servings…

30 gms            Butter       

680 gms          Jerusalem artichokes

40 gms            Parma ham  - cut into strips    

10 cl               Water       

                     Pepper      

                     Salt  - coarse          

2½ tbs            Chervil  - chopped    

Method

Melt the butter in a frying pan large enough to take the Jerusalem artichokes in a single layer.  Add the artichokes and prosciutto and fry for about 3 minutes.  Then add the water, salt and pepper.  Cover tightly and cook over a low heat for 30—45 minutes, shaking the pan every now and then to turn the artichokes.  Check to make sure that they have not boiled dry.  Add a little more water if necessary.  At the end of the cooking time there should be a thin film of buttery liquid left on the base of the frying pan and the artichokes perfectly cooked.  If there is more water than that, uncover and boil away the juices before serving.

Sprinkle over the chervil and then turn the artichokes to coat them in the pan juices and chervil.

Serve.

Variations

If Parma ham is not available, use pancetta or another air-dried ham.