Jerusalem Artichoke and Sage Crisps with Pancetta Crumbs and Lemon Thyme Whipped Ricotta

Ingredients:

Jerusalem artichokes

Olive oil

Fresh sage leaves

Fresh thyme leaves

Fresh ricotta

Lemons

Pancetta

Salt and pepper

Method:

– Pre-heat the oven to 200C fan

– Fill a bowl with cold water and squeeze in the juice of half a lemon

– Slice the artichokes on a mandolin (I use a chainmail kitchen glove to be safe!) into very thin slices and place them straight into the acidulated water to stop them from turning brown

– Line a flat baking sheet with parchment and spread the artichoke slices on into a single layer or as close as possible

– Toss the slices with a good amount of olive oil, sprinkle with little salt and pepper and strew with the thyme and sage leaves

– Place in the oven for 10 minutes and then toss the slices around and return to the oven for another 5 or so or until they are lovely and caramelised and crisp

– While the artichokes are cooking fry the pancetta adding more sage leaves towards the end to crisp up alongside the pancetta

– Drain and set aside

– Then add a good spoonful or two of ricotta to a bowl, season with salt and pepper and lighten with a glug of olive oil, grate over the zest of a lemon and snip in some more thyme leaves

– Stir through and set aside

– Once the artichokes are nicely browned and you are ready to serve, place a large spoonful of the whipped ricotta on a serving plate and arrange a handful of the artichoke crisps beside and on top of it

– Roughly chop the pancetta reserving the crispy sage leaves and leaving them whole

– Strew the pancetta crumbs on top of the artichoke crisps and top with the fried sage leaves, a grinding of black pepper and another grating of lemon zest

– Serve as a starter or as a sharing plate for people to pick at over drinks with a few Marcona almonds and gordal olives