Artichoke Purée

For the Artichoke Purée

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

Evenly slice the artichokes 5mm thick to ensure even cooking. Sweat on a low heat with the butter until tender and slightly caramelised. Add the chicken stock and simmer for a further 10-15 minutes. Season to taste with salt. Blend in a blender until completely smooth. Correct the seasoning and pass through a chinoise. Store in the fridge until needed.