Vegetable
2lb / 1k Jerusalem artichokes
4 shallots, peeled and chopped
1/2 pint / 300ml good olive oil
8oz / 250g tomatoes, peeled and de-seeded and chopped
salt
pepper
14oz / 400g rice, cooked
juice and grated peel of one lemon
1 tbsp / 30ml chopped dill
Wash, peel and slice the artichokes. Heat the oil and fry the shallots
for a couple of minutes, and then add the tomatoes. Let the mixture
simmer for about 5 minutes. Lay the artichoke slices on the tomato
mixture, pour over 4 tbls of water and leave to simmer with the lid on, stirring
occasionally. Add the salt and pepper, cover with water, and leave
to simmer for about 7 minutes. Sprinkle the rice over the vegetables,
add the lemon juice and grated peel, stir gently and leave to simmer, uncovered,
for a further 5 to 10 minutes.
Pour into a bowl, leave to cool, and then refrigerate.
Serve cold, garnished with dill.