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Mark Hix

Jerusalem artichoke, lobster and bacon salad

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Ingredients

  • 500 g (1 lb 2 oz) Jerusalem artichokes, peeled
  • 2

Method

  1. Cook the artichokes in boiling salted water for 10–15 minutes or until tender to the point of a knife. Drain them in a colander and return to the pan over a low heat for a minute or so, to drive off any excess water. Put them into a bowl and leave to cool.
  2. Meanwhile, remove the head from the lobster and the main body shell by squeezing the shell in the palm of
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