Three Artichokes Salad – from The Gate Restaurant (posh London veggie
restaurant). As published in UK Vegetarian Society magazine.

150g (5 1/2 oz) Jerusalem artichokes
sprinkling each of thyme and rosemary leaves, chopped salt and black
pepper
100g / (3 1/2 oz) crosnes (Chinese artichokes)
6 baby globe artichokes or 2 large globe artichokes
1 lemon, juiced
a little extra virgin olive oil
good handful each of rocket an baby spinach leaves
few drops of truffle oil

Preheat oven to 180C / 350F. Peel the Jerusalem artichokes and slice
them thinly. Scatter in a foil-lined baking tray with the herbs and
some seasoning, and roast for 10 minutes. Roast the crosnes whole for
5 minutes on a separate tray in the oven, adding seasoning only. Allow
both to cool.

At the same time, prepare the globe artichokes and poach them in
salted water, acidulated with some of the lemon juice. Refresh in cold
water, pat dry and drizzle with a little olive oil, cut into eight
wedges.

To serve, toss the rocket and spinach with the truffle oil, salt and
pepper and a squeeze of lemon juice. Arrange on four plates and
scatter each with equal amounts of each artichoke.