2 kg Jerusalem artichokes
2½ tablespoons olive oil
40 grams butter
150 grams unsmoked, rindless streaky bacon
2 fat garlic cloves, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
Finely grate the zest from the lemon onto a plate,
cover with cling film and set aside to use 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 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 2 tbsp of the oil and half the
butter in a large sauté pan or deep frying pan over a medium heat. Drain
the artichokes, dry them well, 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 – they may collapse.
Meanwhile, cut the bacon into lardons. Five minutes before the
artichokes are cooked, heat the remaining oil in another large frying
pan or shallow flameproof casserole. 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, then serve.
bacon recipe courtesy of: Debbie Major, delicious. Magazine, UK