JERUSALEM ARTICHOKES
Have a unique flavour, particularly when they are baked until almost melting. To achieve this, roast halved artichokes (if left whole, they may explode in the oven) at a high temperature (200C) drizzled in a little oil until the skin is golden on both sides and they are fully cooked. They are delicious roasted in butter with fresh thyme, lemon rind, sea salt and freshly ground black pepper.
Boiled artichokes scrubbed but unpeeled, can be mashed, creamed with knobs of butter and a good dash of cream – just remember that they don’t mash quite like potatoes. Boil or steam unpeeled artichokes with extra virgin olive oil and toss through a tiny bit of finely diced garlic, some flat-leaf parsley, lemon rind, sea salt and freshly ground pepper.