Serves 3 - 4

This unusual and delicious salad would make a glamorous addition to a buffet table, and can be made a few hours in advance. Peeled prawns or even grilled scallops could be used instead of, or as well as, the bacon.

1 lb Jerusalem artichokes

juice of 1 small lemon

2 rashers (or more) of well-fried streaky bacon, finely chopped

4 tbsp olive oil

2 tablespoons chopped fresh parsley

salt and pepper

optional additions: chopped spring onion, diced avocado

Peel the artichokes, dropping the pieces into a bowl of water acidulated with a few drops of lemon juice or vinegar to stop them discolouring.

Cut them into walnut sized pieces and place in gently boiling water along with a little salt and half the lemon juice.

Simmer for 6 - 8 minutes until just tender but not soft. Drain.

While the artichoke cools a little, whisk the lemon juice with 1/4 teaspoon salt. Beat in the oil and add pepper and more salt if you like.

Put the artichokes in a bowl and pour the dressing over. Sprinkle on the parsley and bacon.