JERUSALEM ARTICHOKES WITH PINE NUTS AND SMOKED BACON
I feel so good about being home and that I can start some serious food blogging now even though I haven’t had much time to think about what to do but there are some ideas buzzing around in my head. But I’m completely rusty because I even forget about shooting the Jerusalem artichokes before I cooked them, I can see that I need some time to adjust to it all. I have never seen Jerusalem artichokes here in Italy although I’m sure that I can find them if I start looking, these I brought with me from Sweden because I never had time to cook them there and it seemed such a waste to throw them away that I threw them into my suitcase instead!
JERUSALEM ARTICHOKES WITH PINE NUTS AND SMOKED BACON
1 serving
3 smallish Jerusalem artichokes
100 g / 3 1/2 oz smoked bacon, diced
2 tbsp pine nuts
Fresh chopped oregano
The juice of 1/2 lemon
Salt
Olive oil
- Boil the artichokes with the peel on until tender.
- While they boil, you toast the pine nuts in a skillet, put them away and then you sauté the diced bacon until crispy. Let them drip off on some kitchen towel paper.
- Whisk lemon juice, salt and olive oil together.
- Peel the artichokes and cut them into pieces and mix these with pine nuts and smoked bacon in a small bowl.
- Add the vinaigrette and toss it together before serving.
