The two nutty, subtle flavours of the jerusalem artichoke and avocado pear complement each other well to make this simple first course, as do their different textures. The salad is enlivened by green peppercorns, and dressed with a simple vinaigrette dressing of extra virgin olive oil and wine vinegar.
Put the four tablespoons lemon juice into a small saucepan of salted water. Scrub the artichokes thoroughly but don’t peel them. Then slice the artichokes across very thinly and drop them into the salted water. Bring the water to the boil and allow it to bubble for 3–4 minutes, just until the artichokes are lightly cooked but still crunchy. Drain the artichokes and set them aside. Shortly befor