Japanese Artichoike

Japanese artichokes, or crosnes, are hard to find in the UK but if you do happen to see them, snap them up. These small, spiral tubers have a delicious flavour, not unlike Jerusalem artichokes, and are easy to prepare. Choose plump, firm ones without any discolorations. Store in the fridge for no more than three days, then top and tail and wash well before use. If you want to remove the thin skins, blanch the artichokes in boiling water, then rub gently in a tea towel with a little coarse salt. Rinse and pat dry.