6 jerusalem artichokes, washed
3 red onions, peeled and quartered
extra virgin olive oil
splash of balsamic vinegar
2 bunches of watercress, trimmed
handful of small tangy green olives
handful of parsley, chopped
vinaigrette
Boil artichokes in salted water for 20 mins until giving, cook, slice lengthwise about 8mm thick and allow to cool. Toss onions in oil and vinegar and roast in a medium oven until soft and sweet. Mix watercress, olives, parsley together.
Grill articholes on a ridged cast-ron pan til nutty and seared, about 3 mins each side.
Put all ingredients together, toss with vinaigrette.
Other robust flavoured greens (rocket, baby spinach, curly endive) can be used.
Source: St Johns Cookbook
