Nutty, sticky and sweet in flavour, Jerusalem artichokes grow readily in cold climates, which means they are good almost all year round. Right now, they seem a blessing, as new produce does not come into its own quite as soon as we'd like to imagine. Mashed, roasted or made into soup, the consistency of Jerusalem artichokes seems somehow lighter than other root vegetables and they work well with fish and meat alike. One of the easiest ways of preparing an artichoke is to cut the bulb in half lengthways, dress in salt and olive oil and roast until sticky and sumptuous.
Grown biodynamically at the farms at Heckfield and Fern Verrow