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Heat the oven to 200C
Fry off the mirepoix in oil. Cook for about 10 minutes on a low heat. De-rind the bacon.
Cut the bacon into lardons, if you have a piece of bacon you can keep them quite chunky. Add to the mirepoix and cook.
Wrap the thyme, bay leaves in the rind, tie tightly and add to the mirepoix. Cover and cook for another 20 minutes.
Heat the oven to 200C Trim the cabbage and cut away any excess roots. Slice the cabbage through the root into six pieces to keep it intact while cooking. Place the cabbage in a casserole or braising pan. Pour in the cooked mirepoix, bacon and herbs then add a cup of hot water, cover and cook over a gently heat.
Rinse the artichoke slices well and put them into the casserole between the vegetables and pieces of cabbage. Add a little more water if the vegetables seem to be dry. Cover again and cook for a further 30 minutes, lifting the lid occasionally to check that all is well and the pot is not drying out. Once the Jerusalem artichokes and cabbage have softened, set aside.
Using the softened butter spread over each partridge and place on a roasting tray. Season the with salt and pepper then roast in the oven for 15 minutes.
Remove the birds place on the vegetables, pour any juice over and heat through for a couple of minutes.
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