Artichoke Purée

Preparation info
  • Makes

    700 g

    • Difficulty


Appears in
Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

  • About

This makes more than you need, but you can freeze any excess.


  • 500 g Jerusalem artichokes, peeled
  • 250 g milk
  • 150 g


Chop the artichokes and place in a pot with the milk. Top with a cartouche and cook on low heat until soft, then strain off the milk and place the artichokes in a blender.

Add the cream, butter and hazelnut oil and blend to a purée, then season to taste.