Jerusalem artichoke devils on horseback

Jerusalem artichoke devils on horseback. Photograph: Harry Weir Photography
Serves: 4
Course: Hors d'oeuvre
Cooking Time: 0 hr 30 mins


  • 12 or so medium Jerusalem artichokes (they vary greatly in size)
  • Juice of one lemon (keep a few drops for the dressing)
  • 1tsp salt
  • 2tbsp olive oil
  • 2 sprigs of fresh thyme
  • Black pepper
  • 8 soft (ready to eat) prunes, halved
  • 1 packet Parma ham
  • 2tbsp walnut oil (or olive oil)
  • 4tbsp cream
  • Cavolo nero (or baby spinach)

1 Peel the artichokes and place in a pot, cover with water, add the lemon juice and salt, then simmer until soft (about 20 minutes or so, depending on their size), then drain them.

2 Heat the olive oil and cook the artichokes with the thyme until they are glazed and golden, then season.

3 Cut the artichokes in half and sandwich them with half a prune, then wrap them in some torn Parma ham – it's optional whether you skewer them or not.

4 Mix the walnut oil with the cream and a few drops of lemon juice, then season. Turn the cavolo nero or baby spinach in the dressing and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford