Jerusalem artichokes and leeks with Romana sauce recipe
 Roman-style artichokes is a traditional Italian dish – here it is accompanied by freshly grilled leeks for a flavour-packed side dish. 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices2 tbsp olive oil3 leeks, trimmed and cut in half lengthwayssalt and freshly ground black pepper 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices 2 tbsp olive oil 3 leeks, trimmed and cut in half lengthways salt and freshly ground black pepper 50g/1¾oz butter10 fresh sage leaves3 slices prosciutto, shredded2 tbsp pine nuts50ml/2fl oz good-quality chicken stock4 spring onions, trimmed and chopped2 tbsp grated Parmesan 50g/1¾oz butter 10 fresh sage leaves 3 slices prosciutto, shredded 2 tbsp pine nuts 50ml/2fl oz good-quality chicken stock 4 spring onions, trimmed and chopped 2 tbsp grated Parmesan Method To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender.Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces.To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine.Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately. To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender. Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces. Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces. To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine. To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine. Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately. Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately.