Serves 4 4 large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick, juice of 1 lemon, 4 tbsp olive oil, 1 tsp thyme leaves, 200g mushrooms, sliced, 10g dried porcini mushrooms, soaked in 400ml boiling water for 30 mins, 2 garlic cloves, chopped, 75g goat's cheese, crumbled, 1 tbsp chopped chives, sea salt and freshly ground black pepper
Mix artichokes with half the lemon juice, 1tblsp of oil and thyme leaves.Saut the fresh mushrooms in 2 tbsp of oil until tender. Season well and remove. Drain the porcini, reserving the soaking water. Chop roughly and cook in the oil with the garlic for 2 mins. Add the reserved soaking liquor and simmer until quite syrupy. Add the fresh mushrooms and remaining lemon juice and season Spread out a large square of baking parchment. Tip the artichokes on half of it, sprinkle the mushrooms on top and fold over the parchment. Seal the open sides by folding them over. Bake in an oven preheated to 200C for 45 mins. Open bag and sprinkle contents with the crumbled goat's cheese and chives.
Taken from the Riverford Farm Cook Book www.riverford.co.uk