Jerusalem artichokes – curse of the veg box?

Opinion is divided on the humble Jerusalem artichoke in our household. I love it when they turn up in my Abel and Cole box at this time of year, all gnarly and knobbled, like this. Others, less so. At least, I'm the only one who ever cooks them when they arrive.

And, like all of the more unusual veg that arrives on the doorstep, I like that its arrival makes me think a tad harder about what to cook, and takes me out of any hamster-like repetitive cooking patterns that I may be developing (I know if I shopped for veg at a supermarket, I'd be very dull and largely buy the same things every week.)

Anyway, I've been saving last week's delivery of Jerusalem artichokes to fashion a dish based on one that the wonderful Lucas Hollweg cooked up in the Sunday Times Style magazine a while back.

Here's my version:

1. Heat 1 tbsp olive oil in a roasting tin and place in oven preheated to 180
2. Peel and roughly chop 3 onions, and slice one head garlic in half through the middle.
3. Peel and chop 8-10 Jerusalem artichokes into 3cm cubes
4. Cut 2 lemons into quarters
5. Add to the heated oil in the pan along with 6 chicken thighs, 1 tsp chopped sage, and seasoning
6. Cook for 35-45 minutes, stirring occasionally.

Perfect for a sodden Feb evening served with boiled potatoes and a green veg.