Sunchokes

• Juice of 1 lemon
• 200 g (7 oz) Jerusalem artichokes

Half-fill a large bowl with water and add 1 tablespoon of the lemon juice. Peel the artichokes and place in the lemon water to stop them browning. Using a mandolin, slice the artichokes as thinly as possible. Dress with the remaining lemon juice, olive oil and some salt.