Vegetables Recipes - Jerusalem Artichokes with Baby Leeks, Pancetta and Sizzled Sage Recipe

Ingredients 

• 1 lb Jerusalem artichokes

• 4-6 baby leeks, trimmed and sliced at an angle into 1 inch pieces

• 2 oz pancetta or fat bacon, diced

• 1 tablespoon lemon juice

• sea salt flakes

• freshly ground black pepper

• 4 tablespoons extra-virgin sunflower oil

• handful of fresh sage, coarsely chopped

Serves 4 as an appetizer or side dish

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Method:

1. Bring a saucepan of salted water to a boil. Peel the artichokes and slice them thickly. Drop them into the water and simmer briskly for 15 minutes. Meanwhile, steam the leeks for 3 minutes, until they are just tender and still bright green. Brown the pancetta over moderate to high heat until crisp.

2. Drain the artichokes and put them in a warmed serving bowl. Sprinkle with the lemon juice. Scatter the leeks and pancetta over the top and season with sea salt and plenty of pepper

3. Heat the oil in a small skillet until very hot. Add the sage and sizzle for 30 seconds-it will crisp up as it cools. Pour the oil and sage over the vegetables and serve right away.

Note: Jerusalem artichokes are related to the sunflower, and the rich satiny flavor of extra-virgin sunflower oil goes especially well with artichokes. If you have difficulty finding it, use light olive oil instead.