Jerusalem artichoke pasta
3 or 4 Jerusalem artichokes
1 large bunch of chard
2 tomatoes
1 onion
4 cloves of garlic
1” of fresh ginger root
1 large bunch of parsley
A handful of black & green olives
Olive oil
Flavoured sea-salt (chilli is great)
Dried Provençal herbs
Pasta - spaghetti, enough for 4.
Peel with a potato peeler the Jerusalem artichokes and boil for 10 or 15 minutes, until soft but not mushy.
In a pan heat up 20 tablespoons of olive oil.
Sauté 1 inch of peeled & minced fresh ginger root with a pinch or 2 of sea-salt for 10 minutes, making sure they don’t burn.
Add the onion, peeled and finely sliced and after 5 minutes, the chopped parsley.
After another 5 minutes, add the garlic, peeled and finely sliced, & the Jerusalem artichokes, sliced.
Sauté for 5 minutes, & add the chard, finely sliced and a little more sea-salt.
Sauté for 15 minutes, add the olives, whole or sliced and 2 tomatoes, sliced. Sauté for a few minutes more, squeeze the juice of half a lemon and add the cooked spaghetti. Mix well & serve.