JERUSALEM ARTICHOKES

SALAD OF RED LEAVES WITH FENNEL AND JERUSALEM ARTICHOKES

Knobbly Jerusalem artichokes have a nutty flavour and can be cooked in the same way as potatoes and parsnips. They are also excellent roasted with a spritz of lemon, before merging with Mediterranean flavours. The tonic bitterness of radicchio is extremely agreeable as a contrast to rich (or fatty) and strong flavours.

PREPARATION TIME: 15 minutes | COOKING TIME: 15 minutes | SERVES: 6

8 medium Jerusalem artichokes, scraped

olive oil, to drizzle

sea salt flakes and freshly ground pepper

1 plump juicy lemon, halved

4–6 thyme sprigs

1 medium fennel bulb, trimmed

300 g (10½ oz) radicchio, rinsed and roughly chopped

12 large pitted black olives

1 handful baby watercress

DRESSING

¼ cup (60 ml/2 fl oz) balsamic vinegar

1 teaspoon Dijon mustard

¼ cup (60 ml/2 fl oz) olive oil

Preheat the oven to 180°C/350°F (fan 160°C/315°F).

Cut the artichokes into quarters lengthwise, toss with enough oil to lightly coat them and then season with salt and pepper to taste. Put them in a roasting pan, squeeze the lemon juice over and tuck the lemon shells and thyme sprigs among the artichokes. Roast for about 15–20 minutes, or until they feel slightly soft and are sticky on the bottom. Take the artichokes out of the oven and let them cool in the pan. Thinly slice the fennel lengthways and put in a large bowl. Tip in the artichokes, radicchio, olives and watercress.

In a bowl, whisk together the ingredients for the dressing. Pour the dressing over the salad and gently turn the salad to mix.

TIP An easy way to prepare Jerusalem artichokes is to use a spoon to gently scrape off the skin, which helps gets in and out of the crevices.