[simonj]

A Jerusalem Artichoke recipe thats not soup!! Fantastic with roast pork.

This recipe Topinambours à la Barigoule, is a staple of Provence in the south of France, it's cheap, easy and different.
If you are growing your own, lift them 3 or 4 days before preparing if possible.

For full details see my blog
http://connemaracroft.blogspot.be/2014/09/simple-french-jerusalem-artichoke.html

INGREDIENTS (serves 4)
500 grams Jerusalem artichokes, scrubbed and peeled
1 Lemon
100ml white wine
100ml of water or stock
2 garlic cloves finely chopped
12 Black olives, stoned
Handful of Parsley

Chop up the Jerusalem artichokes and cut into about 1 inch / 2 cm pieces.
Put them in a pan that just fits them and add two or three tablespoons of rapeseed or olive oil, the juice and grated zest of a lemon, about a dozen black olives, 100ml water (or veg/chicken stock) and 100ml of white wine.

Add water to barely cover them tightly, bring to the boil then simmer till the artichokes are tender.
Uncover and let the liquid evaporates and the artichokes are just starting to caramelize.
Season with pepper, no need to use salt normally the olives are salty enough.
Add a good handful of chopped parsley before serving.

Great side dish - enjoy