Baby turnips could be substituted for the Jerusalem artichokes.
1 1/2 lb (700 g) Jerusalem artichokes
2 tsp lemon juice
1 tbsp vegetable oil
1 onion, chopped
4 streaky bacon rashers, derinded and chopped
4 tbsps wholemeal breadcrumbs
1 tbsp finely chopped parsley
1. Scrub and peel the artichokes. Cook them in boiling water with the lemon juice to prevent discolouring until just tender, about 10 minutes. Drain and thickly slice.
2. Meanwhile, heat the oil in a frying pan, add the onion and fry until transparent. Add the bacon and fry until crisp, then add the artichoke slices and fry, turning, for a further 2 - 3 minutes.
3. Transfer to a serving dish and keep warm.
4. Add the breadcrumbs to the pan and stir over moderate heat until crisp. Mix with the parsley and sprinkle evenly over artichokes.
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