100 g (3 1/2 oz) Jerusalem artichokes, peeled and cut into 2 cm (3/4 inch) cubes
2 tbsp lemon juice
200 g (7 oz) spring greens, shredded
25 g (1 oz) serrano ham, thinly sliced into strips
1 tsp thinly sliced garlic
zest of 1 small lemon, cut into long, thin strips with a potato peeler
1 tsp sugar
freshly ground black pepper, to taste
2 tbsp lemon juice
200 g (7 oz) spring greens, shredded
25 g (1 oz) serrano ham, thinly sliced into strips
1 tsp thinly sliced garlic
zest of 1 small lemon, cut into long, thin strips with a potato peeler
1 tsp sugar
freshly ground black pepper, to taste
method
1. Put the Jerusalem artichokes into a small saucepan, just cover with water and add 1tbsp of the lemon juice. Bring to the boil and cook for 3 minutes. Drain.
2. Bring a large saucepan of water to the boil, add the spring greens and cook for 3 - 4 minutes, or until just tender - do not overcook. Drain.
3. Heat a separate saucepan over a high heat, add the ham, garlic and lemon zest and stir-fry until golden brown. Stir in the sugar and remaining lemon juice, then add the artichokes and cook for 2-3 minutes. Season with pepper. Remove from the heat and keep warm.
4. Toss the artichoke mixture with the spring greens and serve on a warmed serving plate.
COOK'S TIP
• Use presliced serrano ham in packs and remove all visible fat from the ham before cooking.
2. Bring a large saucepan of water to the boil, add the spring greens and cook for 3 - 4 minutes, or until just tender - do not overcook. Drain.
3. Heat a separate saucepan over a high heat, add the ham, garlic and lemon zest and stir-fry until golden brown. Stir in the sugar and remaining lemon juice, then add the artichokes and cook for 2-3 minutes. Season with pepper. Remove from the heat and keep warm.
4. Toss the artichoke mixture with the spring greens and serve on a warmed serving plate.
COOK'S TIP
• Use presliced serrano ham in packs and remove all visible fat from the ham before cooking.
serving amount
serves 4
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