Jerusalem artichokes sliced as finely as possible and served raw are nutty, crunchy and clean. The important thing is to make sure that they are very fresh, as their flesh softens as they grow older and they are then not particularly palatable. Look for small artichokes that are firm for their size.
A small bunch of rocket
1 head of radicchio or trevisse
The zest of 1 unwaxed lemon
The juice of half a lemon
Sea salt and freshly ground black pepper
3 firm, fresh artichokes, scrubbed clean and finely sliced
100g/3 oz aged Parmesan, sliced as thinly as possible
1 tbsp extra-virgin olive oil
6 tsp crème fraîche or ricotta cheese
Wash the rocket and radicchio in a cool-water bath. Pat dry gently using a clean dishcloth. Place in a bowl and add half the lemon zest and juice. Season with a little salt and pepper and toss together gently. Arrange thoughtfully on a plate.
In the same bowl that you dressed the leaves, dress the artichokes and cheese in the same way with the remaining lemon zest and juice. Pile on top of the salad leaves and finish with the crème fraîche, or do as I sometimes do and spoon the cream on top of the leaves before adding the artichokes.