This recipe is one I make time and time again. It highlights the unique taste of the artichokes and comforts with the addition of pasta.

Serves 4-6

1kg Jerusalem artichokes, washed well

1-2 cloves garlic

2 sprigs of fresh thyme, use only the leaves

300ml cream

50g freshly grated parmesan cheese

400g fresh lasagne sheets salt and freshly cracked pepper

250g spinach leaves

Method

Preheat oven 190C

Roughly chop the Jerusalem artichokes and put into a food processor along with the garlic and thyme leaves. Blitz the mixture until the Jerusalem artichokes are coarsely chopped. Add the cream and blend again. Season the mixture with salt and freshly cracked pepper and a handful of grated parmesan cheese.

Spoon a little of the Jerusalem cream over the bottom of your oven dish, place lasagne sheets evenly over the sauce to cover. Continue with more Jerusalem cream and then another layer over some spinach leaves and continue until all the sauce and pasta is used. Finish with a layer of sauce and sprinkle over parmesan cheese and plenty of cracked black pepper.

Bake for 35-45 minutes or until the pasta is tender and the sauce is bubbling and golden.