Crab and Artichoke Leaves


Preparation info

  • Difficulty


  • Serves


    : You will Need to Begin this Recipe 1 Day Ahead

Appears in


By Ben Shewry

Published 2012

  • About

What do globe artichokes really taste like? What is their real flavour?

Why do we peel back and throw away the leaves. How many of us really know? The majority of globe artichoke preparations make them taste mostly of lemon, vinegar or olive oil or a combination of the three. I’ve always been frustrated by the heavy handedness of this approach. I like recipes that taste of their ingredients and so last spring when globe artichokes were at their peak I decided to thoroughly look at them again.

We don’t waste a single part of any vegetable or fruit — all trimmings and inedible parts go through a commercial woodchipper to break them down and then into our compost pile which feeds our kitchen garden at Rippon Lea Estate.

To Finish

  • 30 ml (1 fl oz) organic cold-pressed macadamia nut oil
  • sea salt flakes, to taste
  • few drops of lemon juice
  • 60 small sprigs thyme flowers and leaves

Dress the artichoke leaves with a little macadamia nut oil, salt and lemon juice.

Warm the artichoke purée in a small saucepan over low heat. Check the seasoning and place a tablespoon of the purée in the centre of each bowl.

Lay half of the artichoke leaves, indented side facing up, over the purée. Place a small pinch of crabmeat in each indentation. Place the remaining artichoke leaves, indented side facing down, over the crabmeat.

Spoon a little buttermilk around each plate. Scatter the sprigs of thyme flowers and leaves around the plate and add a few more drops of macadamia nut oil and a few salt flakes over each dish.

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