Not really an artichoke and nothing to do with Jerusalem, this strange, nobbly tuber deserves a regular place on your table during its season, October-March. Like potatoes, you can serve them with or without their skins (best with, in our opinion), roasted, baked, sautéed or in a mixed mash. Unlike potatoes, you can also eat them raw in salads or lightly stir-fried. The flavour is sweet and nutty and they make a wonderful purée. Oh, and they are notorious for their flatulent effects, but that shouldn’t stop you. Here’s more…
Breakfast artichokes: Scrub, slice thinly and sauté in butter with fresh sage. Drizzle with salt, pepper and a good squeeze of fresh lemon juice and serve with a poached egg on top.
Jerusalem slaw: Grate finely with carrots, dress with lemon vinaigrette and capers, serve with blue cheese and sliced pear.
Roast: Scrub, put in a roasting tin with rapeseed oil, fresh rosemary and a whole head of garlic with the top quarter sliced off to reveal the flesh. Season with salt and pepper and roast for 50 mins at 180C/Gas 4 until crisp and tender. Serve with the garlic squeezed out of the skin.