Sweet, nutty and delicately crunchy, raw Jerusalem artichokes make good crudités or additions to salad.
Peel, cut into slender batons and eat dipped into mayonnaise. Or make a lemony dressing and peel and finely slice your artichokes directly into it so they don’t discolour. Add toasted hazelnuts, Parmesan shavings and radicchio or watercress.
