Mixed Artichoke Salad

To serve 4 people


For the Jerusalem artichoke puree

  • 200 g Jerusalem artichokes
  • 100 g unsalted butter
  • 200 ml vegetable stock
  • 75 ml double cream
  • Salt
  • Lemon juice

For the baby violet globe artichokes

  • 4 baby violet globe artichokes
  • 500 ml water
  • 150 ml olive oil
  • 50 ml white wine vinegar
  • 4 white peppercorns
  • 1 bay leaf
  • 2 sliced shallots

For the Crosnes (aka Chinese or Japanese artichokes)

  • 100 g crosnes (approximately 7 per portion)
  • 1 litre water
  • 1 small shallot, sliced
  • 1 sprig thyme
  • 1 tbsp lemon juice
  • 1 tsp rock salt


For the Jerusalem artichoke puree

  1. Peel and roughly slice the artichokes.
  2. Place the artichoke slices in a bowl of cold water with lemon juice added to prevent discolouration.
  3. Heat the butter in a hot, heavy based pan until it foams then add the artichoke slices and a pinch of salt.
  4. Cover the pan and cook over a medium heat for 10-12 minutes until the artichokes are soft and begin to break down.
  5. Remove the pan lid and add the vegetable stock.
  6. Bring the stock to the boil, then add the double cream and bring the liquid to a thick bubble.
  7. Remove the pan from the heat and transfer the contents to a blender.
  8. Blend the ingredients to form a smooth puree.
  9. Season to taste.

For the baby violet globe artichokes

  1. Remove the tough outer leaves from the globe artichokes. Peel the stalk and trim away its end.
  2. Heat the water, oil, vinegar, peppercorns, bay leaf and shallots in a saucepan and bring to a simmer.
  3. Add the artichoke globes and simmer for 7-12 minutes.
  4. Remove the pan from the heat and allow the artichokes to cool in the liquor.
  5. Once cool, heat and serve as for the crosnes.

For the Crosnes

  1. Bring the water, lemon juice, shallot, thyme and salt to the boil in a saucepan.
  2. Trim away the brown end of the crosnes then add the crosnes to the pan and cook for 4-6 minutes until “al dente”.
  3. Drain the pan, refresh the ingredients in iced water then drain again.

To serve the crosnes and globe artichokes

  1. Heat a little vegetable oil in a pan.
  2. Quarter the artichoke globes and add them, inner side down, to the pan with a sprinkle of salt.
  3. Cook for about 30 seconds until they begin to brown.
  4. Add the crosnes and another dash of salt.
  5. Cook for a few minutes, turning occasionally, until the artichokes begin to turn golden brown.
  6. Add a small knob of butter to help the colour and to give a nutty brown flavour.
  7. Cook for a further 2 minutes, remove from the oil and place on kitchen towel to drain.