The uniquely nutty flavour of Jerusalem artichokes proves a wonderful accompaniment to the Denhay bacon with garlic and lemon. Wonderful for winter days and nights.
Serves 8 people Prep 30 minutes Cook 20 minutes
Ingredients
1 lemon
2kg Jerusalem artichokes
2 ½ tbsp olive oil
40g butter
150g Denhay unsmoked streaky bacon
2 large cloves of garlic, finely chopped
2 tbsp chopped fresh parsley
Method
Finely grate the zest from a lemon onto a plate, cover with cling film and set aside for later. Halve the lemon, squeeze out the juice and put the juice and lemon halves into a bowl with plenty of cold water. Peel the artichokes, cut away the ends, then cut into two (if they’re very long). Trim a little from each end to give barrel-shaped pieces, then drop them into the lemony water as you go to stop them discolouring.
Heat 2tbsp of the oil and half the butter in a large saute pan or deep frying pan over a medium heat. Drain the artichokes, dry them well and add to the pan and sprinkle with ½ tsp salt. Partially cover the pan with a lid and leave to part-steam, part-fry for 15-20 minutes until just tender, turning regularly. Don’t cook them too fast or handle them too roughly – them may collapse.
Meanwhile cut the Denhay bacon into lardons. 5 minutes before the artichokes are cooked, heat the remaining olive oil in a large frying pan. Add the bacon and fry gently until just turning golden. Add the garlic and leave to cook for a few seconds, then stir in the remaining butter, reserved lemon zest and parsley.
Carefully tip the cooked artichokes into the second pan and gently toss everything together. Season to taste with salt and pepper and serve immediately.