Ingredients
- 12 or so medium Jerusalem artichokes (they vary greatly in size)
- Juice of one lemon (keep a few drops for the dressing)
- 1tsp salt
- 2tbsp olive oil
- 2 sprigs of fresh thyme
- Black pepper
- 8 soft (ready to eat) prunes, halved
- 1 packet Parma ham
- 2tbsp walnut oil (or olive oil)
- 4tbsp cream
- Cavolo nero (or baby spinach)
1 Peel the artichokes and place in a pot, cover with water, add the lemon juice and salt, then simmer until soft (about 20 minutes or so, depending on their size), then drain them.
2 Heat the olive oil and cook the artichokes with the thyme until they are glazed and golden, then season.
3 Cut the artichokes in half and sandwich them with half a prune, then wrap them in some torn Parma ham – it's optional whether you skewer them or not.
4 Mix the walnut oil with the cream and a few drops of lemon juice, then season. Turn the cavolo nero or baby spinach in the dressing and serve.
