ingredients
serves 4 - 6
1 1/2 pound Jerusalem artichokes
juice of 1 lemon
6 ounce thinly sliced pancetta or rindless fatty bacon
1/4 cup butter
1/2 pound onions, peeled and finely sliced
2 garlic cloves, peeled and crushed
2 tsp chopped thyme
7/8 cup chicken stock
1/4 pint white wine
1/4 pint heavy cream
salt and pepper
method
1. Peel and roughly chop the artichokes and immerse in a bowl of cold water with the lemon juice added.
2. Grill the pancetta slices until golden and crisp; cut into pieces.
3. Melt the butter in a skillet, add the onions, garlic and thyme and cook for 10 minutes or until soft. Add the artichokes, together with the stock and wine. Bring to the boil and simmer for 10 minutes. Stir in the cream, pancetta and seasoning.
4. Transfer to an ovenproof dish and cook at 190°C (170°C fan oven) for 1 - 1 1/4 hours until tender, golden and bubbling; if the dish appears to be over-browning towards the end of the cooking time, cover with foil. Serve hot.
