Jerusalem artichokes and chicory

This warm salad recipe comes from Jeremy Lee and is a great way to eat our rich, nutty Jerusalem artichokes in winter. Eat as it is or with some greens.

Ingredients (per person)

  • Spear of chicory, thinly sliced
  • 1 tspn lemon juice
  • Small cup of water
  • 2 tbspn olive oil
  • 2-3 Jerusalem artichokes
  • 1 shallot, peeled and finely chopped
  • Flat leaf parsley and sweet marjoram (leaves)

Method

  1. Pull the slices of chicory apart and scatter over the bottom of a wide pan. Add the lemon juice, water, olive oil and season. Cover and cook very gently for 10-15 minutes, stirring from time to time. Add more water if needed.
  2. Peel the artichokes and slice thinly. In another pan, fry these gently in a spoonful of oil until softened. Add the shallot, season and cook for a few more minutes.
  3. Combine the artichokes with the wilted chicory and add the chopped herbs.