Riverford Wicked Leeks
Jerusalem artichokes with leeks, bacon and sizzled sage recipe image

Print Jerusalem artichokes with leeks, bacon and sizzled sage

For sheer satisfaction it's hard to beat the combination of bacon, leeks and Jerusalem artichokes – but the sizzled sage is the icing on the cake. This healthy recipe is rustled up in less than half an hour, making it an excellent weeknight dinner.


  • 500g Jerusalem artichokes, peeled & thickly sliced
  • 2 leeks, sliced at an angle into 2.5cm lengths
  • 3 streaky bacon rashers, chopped
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • Handful of sage leaves, coarsely chopped
  • Salt & pepper


  1. Put the artichokes in a pan of boiling salted water and simmer briskly for 15 minutes. Meanwhile, steam the leeks for 3 minutes, until they are just tender and still bright green. Fry the bacon over a moderate to high heat until brown and crisp.
  2. Drain the artichokes, put them in a warmed serving bowl and sprinkle with the lemon juice. Scatter the leeks and bacon over the top and season with salt and plenty of pepper.
  3. Heat the olive oil in a small frying pan until very hot. Add the sage and sizzle for 30 seconds – it will crisp up as it cools. Pour the oil and sage over the vegetables and serve straight away.
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