Globe and Jerusalem artichokes, crispy skin, truffle

Lisa Allen's combination of globe and Jerusalem artichokes for this starter makes a fantastic vegetarian recipe, offering a beautiful contrast of textures and flavours.

📝 Ingredients

• 1 l milk
• 2 tbsp of lemon juice
• salt
• 50 ml of sherry vinegar
• 50 ml of white balsamic vinegar
• 50 ml of water
• 1 star anise
• 1/2 tsp pink peppercorns
• 65 g of caster sugar
• 1 banana shallot, cut into 3mm rounds
• 170 g of Jerusalem artichoke
• 50 ml of brown chicken stock
• 1 garlic clove, crushed
• 1 sprig of thyme
• salt
• oil
• 1 globe artichoke, peeled
• 25 ml of sherry vinegar
• 75 ml of white balsamic vinegar
• 50 ml of water
• 1 bay leaf, torn
• 1/2 tsp white peppercorns
• 50 g of caster sugar
• 200 ml of mead
• 30 g of honey
• 10 ml of distilled vinegar
• 100 g of crème fraiche
• 75 g of cream cheese
• 25 g of horseradish sauce
• 2 tsp truffle oil
• 8 g of truffle
• salt
• 1 handful of pea shoots
• onion powder

👨‍🍳 Instructions

1. 1Preheat a steam oven to 100°C
2. 2For the pickled artichoke bring the water, vinegars, sugar, bay leaf and peppercorns to the boil, stirring until the sugar has dissolved. Remove the pickling liquid from the heat and leave to cool, then strain through a fine sieve and transfer to a vacuum bag with the artichoke. Seal and set to one side
3. 3Place the Jerusalem artichokes into a separate vacuum bag and add the chicken stock, garlic, thyme and salt. Seal and cook in the steam oven along with the globe artichoke for 20-25 minutes, until just cooked through. Place the bags of artichokes in the fridge until cool
4. 4Once the Jerusalem artichokes have cooled remove from the bags and carefully peel away the skin, ensuring the skins remain intact where possible. Trim the Jerusalem artichokes into small pieces and set aside, then transfer the skins to a dehydrator for 2 hours
5. 5For the ricotta, place the milk into a saucepan and heat to 93°C. Stir in the lemon juice and a pinch of salt and remove from the heat. Leave to curdle for 30 minutes, then transfer the ricotta into muslin cloth and leave to hang for at least an hour
6. 6Meanwhile, prepare the pickled shallots. Bring the water and vinegars to the boil along with the caster sugar and spices, stirring until the sugar has dissolved. Remove from the heat and leave to cool, then transfer to a vacuum bag with the shallots and seal. Refrigerate and leave to pickle until ready to serve
7. 7For the reduction, heat the mead in a saucepan until reduce by half, then add the honey and reduce again until it reaches a light syrup consistency. Add the vinegar and mix well before leaving to cool, then pour into a squeezy bottle until ready to serve
8. 8To make the truffle purée, place the crème fraiche, cream cheese, horseradish sauce and truffle oil in a blender and quickly blitz to combine. Season to taste with salt and use a finely grate in the fresh truffle
9. 9Preheat a deep fat fryer to 170°C
10. 10Remove the Jerusalem artichoke skins from the dehydrator and deep fry for 1 minute. Remove from the fryer and leave to drain on kitchen paper, seasoning generously with salt
11. 11Heat a nonstick frying pan over a medium heat with a little oil and caramelise the Jerusalem artichokes on one side until golden brown. Meanwhile, drain the globe artichokes from their bag and cut into small pieces
12. 12To serve, spoon a generous portion of the truffle purée onto the plate and top with the chopped artichokes. Add a spoon of ricotta to each plate and swirl over some honey and mead reduction Pile over the crispy skin and garnish with pickled shallot rings, onion powder and pea cress