Cook Time: 40 minutes
Prep Time: 10 minutes
Ready In: 50 minutes
8 Medium sized Jerusalem Artichokes or Violet Artichokes
1/2 cup (150g) of bacon lardons
Knob (Pinch) of Butter
1 & 1/2 cup (200g) of Chopped Shallots and 1 Clove of Garlic together
Handful of chopped Parsley
1. Take 8 medium sized artichokes and remove outer leaves, centre choke and trim. Cut into quarters. Chop up your onions and garlic and then fry off the bacon lardons in a pan.
2. When these start to brown then add the artichokes and fry for 10 minutes. Season with a bit of pepper. Add the chopped shallot onions and a clove of sliced garlic, fry until soft, golden brown and caramelized, approx. another 10 minutes.
3. Add 1 tsp of water, then put a lid on the pan or cover the pan with some tinfoil and let it cook through for another 20 minutes at low temperature. Chop roughly a handful of flat leaf parsley and add it to the pan with a dash of virgin olive oil. Serve in a sharing platter.