Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 25

You only need a couple of artichokes each. Trust me.

Jerusalem artichokes: 12 (about 800g)

olive oil

the juice of half a lemon

About an hour before the ham is due to be ready, set the oven at 180°C/Gas 4. Scrub the artichokes, slice them in half lengthways and put them in a baking dish. Pour over about 4 tablespoons of olive oil – just enough to moisten them – squeeze over the lemon, then grind over a little salt and black pepper. Toss gently and settle the artichokes cut-side down. Place in the preheated oven and bake for fifty minutes or until the outsides of the artichokes are golden and the insides meltingly soft.