Ingredients
1 kg Jerusalem artichoke
200ml chicken stock
200g butter
2-3 sheets good puff pastry
200ml whipped crème fraiche
Nasturtium salsa verde
1 packed cup nasturtium leaves
1/2 packed cup parsley
2 quality anchovies fillets
1 clove garlic
2 tablespoons capers
2 tablespoons red wine vinegar
1/4 cup olive oil
Recipe by Alanna Sapwell
Photography by Cory Rossiter
Method
1. Make sure your artichokes have been cleaned well. Cut into 2cm thickness (I prefer to keep the natural shape instead of cutting it down into a round, but it’s up to you). In a hot pan with a small amount of oil, place artichoke face side down to get medium colour, season well with salt then place in oven to continue cooking, keeping it face side down, add chicken stock and butter – reduce by half and cool, keeping them face side down to soak it up.
2. Cut out puff pastry in rounds so it will cover the artichokes with a little overlap. On a tray, lightly butter the baking paper, place artichokes colour side down then pastry on top. It’s important to separate them to avoid steaming. Cook at 170ºC for 15-25 mins. I find it’s more consistent when you put another tray a few shelves above so they all puff to the same height and this also prevents the pastry popping off if using a very good puff.
3. Nasturtium salsa verde – place nasturtium, parsley, anchovies, garlic and capers in a food processor. Process until finely chopped.
4. With motor running add vinegar and oil. Taste and season accordingly.
5. To assemble – flip the artichoke tart so the artichoke is on the presentation side, spoon nasturtium salsa on top and finish with a dollop of crème fraiche and nasturtium flowers if you have them.
Wine Match
Grenache