Jerusalem artichokes and leeks with Romana dressing
Roman-style artichokes is a traditional Italian dish – here it is accompanied by freshly grilled leeks for a flavour-packed side dish.
For the Jerusalem artichokes and leeks
For the Romana dressing
To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5.
Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender.
Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces.
To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine.
Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately.