PORCINI RISOTTO WITH LEEK AND ARTICHOKE
Serves 2

Getting frisked at customs for smuggling over these dried Porcini from Italy was totally worth it.

This risotto is oven-baked, so it's really easy - put some garlic bread or focaccia in at the same time, and all you need is salad on the side. Carnaroli rice makes a better-textured risotto (firmer, more distinct grains) than Arborio (squidgey, rice-pudding grains).

1tbsp butter
1 large leek, finely chopped
0.5 oz dried porcini mushrooms
6oz jerusalem artichokes (unpeeled weight)
200ml carnaroli rice
150ml white wine
2oz grated parmesan
Salt and pepper

To finish:
1 tbsp butter

Turn on the oven - about 300 deg F, 180 deg C - and put in an ovenproof dish.

Melt the butter in a wide pan over a gentle heat, and add the leeks. Put the dried mushrooms in a jug and pour over 1 pint of boiling water, then leave to soak. Now peel and chop the artichokes very, very finely, tipping into the pan quickly so they don't discolour. Keep stirring the pan, allowing the vegetables to sweat gently and soften.

After half an hour's soaking, remove the dried mushrooms (saving the liquid) from the jug - soft and juicy now - and chop them finely. Scrape them, and the juice, into the pan with the leeks. Now add the rice and stir it well until buttery. Pour in the white wine, add a good old grind of black pepper, and a teaspoon of salt. Add the liquid from the mushrooms and turn up the heat to bring the whole lot to simmering point.

Pour it all into your ovenproof dish, and slide into the oven for about 20 minutes. After that, take it out, stir it well, and sprinkle in the Parmesan, stirring it through. Dot the butter all over the top and return the dish to the oven for another 5 minutes, with two dinner plates.

Dish up and serve immediately.

QUICK GNOCCHI GRATIN WITH CHARDONNAY

Sounded fairly unpromising: a packet of Sainsbury's fresh gnocchi, a handful of Jerusalem artichokes, and a leek... but thirty minutes later, this scrumptious English-Italian hybrid was on the table. Served with cold chardonnay and hot garlic bread, it's a sophisticated, lazy-Saturday marvel.

QUICK GNOCCHI GRATIN WITH CHARDONNAY

500g Jerusalem Artichokes, peeled and sliced

2 leeks, washed and sliced

1tsp butter

125ml chardonnay

250ml stock from 1tsp Marigold bouillon

100ml single cream

1 packet fresh gnocchi

2tbsp grated parmesan

Saute the leeks and artichokes in the butter gently for 5 minutes. Add the wine and allow the alcohol to evaporate a little bit, then stir in the stock and let the whole lot simmer for about 15 minutes. Strain the liquid into a bowl, and put the vegetables into a jug.

Return the liquid to the saucepan, bring to a simmer, add the gnocchi, and poach for 2 minutes. Remove the gnocchi straight into an ovenproof baking dish. Continue to simmer the stock until it's halved in volume. The little flour left behind by the gnocchi will make the stock become slightly syrupy.

Add the cream to the saucepan and pour the sauce over the gnocchi in the dish. Sprinkle with grated parmesan, and put under a hot grill until golden.

Serve with garlic bread and/or salad.

Go on, give it a try... ARTICHOKE RECIPES

Jerusalem artichokes may not be in your vegbox - they're special order only with my scheme - but they're available about now. And it's ABOUT TIME! This unpopular, windy vegetable is entirely unattractive but, like the celeriac or the sweet potato, their beauty lies within. Although I only discovered it a couple of years ago, I thought I'd post some of the ideas I've tried, and encourage you to try it too. You might hate it, but you can always throw it in the bin and go to the chippy.

CARROT AND ARTICHOKE SOUP

This is Delia's favourite soup - she says she likes to keep people guessing regarding the 'secret' ingredient!

450g carrots, peeled and chopped
700g jerusalem artichokes, peeled, chopped, and dropped into a bowl of lemon-scented water
1tbsp butter
2 pints stock made from Marigold bouillon
Salt and pepper

It's easy as pie. Saute the carrots and artichokes gently in the butter for about 10 minutes on a low heat (avoid browning). Add the stock and simmer for about 20 minutes, then cool, puree, and season generously.

LEEK AND ARTICHOKE SOUP

This is a totally fabulous soup and possibly the best place to start with artichokes. You'll be instantly convinced, I know it. Replacing the potatoes of Vichysoisse with chopped artichoke was a stroke of genius - resulting in a velvety, rich, and glam-looking white soup. Garnish with croutons or snipped chives. Just please, please try it...

2 leeks (white part only - be strict!)
500g Jerusalem artichokes
1 scant tsp lemon juice
1dsstsp butter
2tsp Marigold Bouillon powder
0.5tsp salt
1tbsp single cream

Chop the leeks roughly, and put them with the butter in a large saucepan. Sprinkle the lemon juice into the pan and now prepare the artichokes as quickly as you can. Peel and chop one at a time, stirring it into the lemony, buttery pan straight away. This prevents the artichokes from discolouring, which they'll do very quickly if left on the chopping board. (It doesn't alter the taste but this soup is such a lovely white colour if you take care!)

Saute the leeks and artichokes very gently in butter, letting them soften and become buttery but not brown. Next, add the stock powder, cover with water, and simmer for about 20 minutes. Cool, add the single cream, then puree, add some salt, and serve with snipped chives.

ARTICHOKE AND POTATO GRATIN

I didn't weigh the quantities here: look at your gratin dish and judge accordingly.

Peeled and sliced artichokes and potatoes (half-and-half)
0.5 pint milk
0.5 pint vegetable stock
Butter

Boil the potatoes and artichokes very briefly - about 5 minutes max - and drain, running cold water over to stop them crumbling. Layer them carefully in your dish, seasoning between, and then pour over the milk/stock mixture. Dot the top with butter and bake on a medium heat for about 1 hour. (Cover with foil if you don't like the crunchy brown bits on the top.)


More ways with artichokes...
Abel and Cole suggest sauteeing with butter, then braising them in white wine with a sprig of rosemary, and adding a splash of double cream at the end. You can also add some chopped artichoke to your mashed potato pre-mashing, like celeriac.