Artichoke Purée

Preparation info
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By Sat Bains

Published 2012

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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.