Recipe for Braised Jerusalem Artichokes

Serves 4.

1½ lbs (675g) Jerusalem artichokes

1oz (30g) butter

1 dspn water

Salt and freshly-ground pepper

Chopped parsley

Peel the artichokes thinly and slice ¼ inch (5mm) thick. Melt the butter in a cast-iron casserole, toss the artichokes and season with salt and freshly-ground pepper. Add water and cover with a paper lid (to keep in the steam) and the saucepan lid. Cook on a low heat or put in a moderate oven, 180C/350F/regulo 4, until the artichokes are soft but still keep their shape, 15-20 minutes approx. (Toss every now and then during cooking). Serve sprinkled with chopped parsley.

* If cooking on the stove top rather than the oven, turn off the heat after 10 minutes — the artichokes will continue to cook in the heat and& hold their shape.