Jerusalem artichoke devils on horseback

1 Peel the artichokes and place in a pot, cover with water, add the lemon juice and salt, then simmer until soft (about 20 minutes or so, depending on their size), then drain them.

2 Heat the olive oil and cook the artichokes with the thyme until they are glazed and golden, then season.

3 Cut the artichokes in half and sandwich them with half a prune, then wrap them in some torn Parma ham – it's optional whether you skewer them or not.

4 Mix the walnut oil with the cream and a few drops of lemon juice, then season. Turn the cavolo nero or baby spinach in the dressing and serve.