Serves 4
Ingredients
750g Jerusalem Artichokes, scrubbed or peeled
1-2 Tbsp Olive Oil
100g Pancetta, diced
1 Clove of Garlic, crushed
4 Handfuls of Finely Shredded Kale Leaves
Zest & Juice of ½ Lemon
Sea Salt & Freshly Ground Black Pepper
Freshly Grated Nutmeg
Method
Preheat the oven to 200C/Fan 180C. Cut the jerusalem artichokes into even sized pieces (about 3cm thick) and place in a single layer in an oven proof dish. Drizzle with olive oil and roast for about 45 minutes or until soft and slightly caramelised. The actual cooking times will vary depending on the size of the artichokes. Turn them over half way through cooking.
Whilst the artichokes are cooking, heat a frying pan, add the pancetta and fry until crisp. Pour off some of the oil if there is an excessive amount then add the crushed garlic and shredded kale to the pan. When the kale is cooked, stir in the lemon juice and zest. Season to taste with a little salt, if necessary, black pepper and a grating of nutmeg then spoon over the roast artichokes.
You might also like:
Look in the Recipe Index for more recipes.
