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Add a photoServings: 4
Ingredients
- 450 gm jerusalem artichokes
- 175 gm smoked streaky bacon minced parsley
- 3 Tbsp. walnut oil
- 3 Tbsp. light extra virgin olive oil
- 1 Tbsp. lemon juice
- 2 tsp dijon mustard
Directions
- Cook the artichokes in boiling salted water with a little lemon or possibly vinegar to stop them discolouring.
- After about 20 min they should be tender (test them with the point of a knife).
- Drain and peel them: the skins should slide off quite easily although there is no need to be too fussy.
- While the artichokes are cooking fry or possibly grill the bacon rashers until crisp.
- Let them cold then crumble them into large pcs.
- Slice the tubers thickly and place them in a china bowl.
- Add in a generously handful of minced parsley and the crumbled bacon.
- Make a vinaigrette with the walnut and olive oils the lemon juice and the mustard.
- Stir in some salt and a grinding of black pepper.
- Pour over the artichokes and toss gently.
- Set aside for a while for the vegetables to soak up the dressing then serve with cool poultry game or possibly ham.
- Serves 4 as a side dish
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 181 | 99% |
| Total Fat 20.43g | 26% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 8mg | 0% |
| Total Carbs 0.46g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 0.12g | 0% |
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