Our kitchen garden cook Melanie Johnson shares her recipe for Jerusalem-artichoke chowder with mussels and chive oil.
Jerusalem artichokes are in the height of their season at the moment, and Melanie Johnson’s recipe below makes the most of them.
If making a chowder is too much of an undertaking, however, these sweet nutty delights can be enjoyed in even simpler ways, such as artichoke crisps. Simply soak Jerusalem artichokes in cold water for 20 minutes to loosen…
