Artichoke Purée

For the Artichoke Purée

• 250 g artichokes, washed skins still intact
• 150 g salted butter
• 500<

Evenly slice the artichokes 5mm thick to ensure even cooking. Sweat on a low heat with the butter and cook until tender and slightly caramelised.

Add the chicken stock and simmer for a further 10-15 minutes. Season to taste with salt. Blend until completely smooth. Correct the seasoning and pass through a chinoise. Store in the fridge until needed.