Artichaut malté, chou-rave et cardamine hérissée de Paul Foster

Ingrédients

• Malted artichoke
• 12 Jerusalem artichokes
• 300 ml chicken stock
• 40 g malt extract
• Artichoke puree
• 20 Jerusalem artichokes
• 50 g butter
• 200 ml chicken stock
• Artichoke crisps
• 4 Jerusalem artichokes
• 50 g Horlicks
• Sea salt
• Peeled Kohlrabi
• Hairy bittercress
• Butter

Préparation

1. 1

   Malted artichoke

2. 2

   peel the artichokes and turn into tidy shapes, poach very gently in the stock and malt extract until tender. When cooked leave to cool in the liquor

3. 3

   Puree

4. 4

   wash and finely slice the artichokes, sweat them quickly in the butter and a pinch of salt until soft add the chicken stock bring to the boil, then blend until smooth. Season with sea salt and pass through a chinois

5. 5

   Crisps

6. 6

   wash the artichokes and slice wafer thin through a mandolin, cook in a deep fat fryer at 130 degrees C turning regular until totally dried out. Drain on kitchen paper and season with sea salt and Horlicks. Keep in an airtight container until needed

7. 7

   To assemble

8. 8

   gently heat the artichokes in the liquor, add a knob of butter to emulsify and create a sauce, heat the puree without boiling check the seasoning of everything. Slice the kohlrabi thinly. Arrange the ingredients into a bowl and poor in plenty of sauce, finish with the hairy bittercress.