Sous Vide Artichoke | Recipe by sousvideools.com
Globe and Jerusalem Artichokes, Crispy Skin, Truffle
- COOK TIME: 2 hours
- PREP TIME: 3 Hours
- DIFFICULTY: Medium
- SERVES: 4
Pickled globe artichokes
- 1 globe artichoke, peeled
- 25ml of sherry vinegar
- 75ml of white balsamic vinegar
- 50ml of water
- 1 bay leaf, torn
- 1/2 tsp white peppercorns
- 50g of caster sugar
- 170g of Jerusalem artichoke
- 50ml of brown chicken stock
- 1 garlic clove, crushed
- 1 sprig of thyme
- 1l milk
- 2 tbsp of lemon juice
- 50ml of sherry vinegar
- 50ml of white balsamic vinegar
- 50ml of water
- 1 star anise
- 1/2 tsp pink peppercorns
- 65g of caster sugar
- 1 banana shallot, cut into 3mm rounds
Honey and mead reduction
- 200ml of mead
- 30g of honey
- 10g of distilled vinegar
- 100g of crème fraîche
- 75g of cream cheese
- 25g of horseradish sauce
- 2 tsp truffle oil
- 8g of truffle, finely grated
- 1 handful of pea shoots – to serve
- onion powder – to serve
Recipe courtesy of Lisa Allen from www.greatbritishchefs.com
- Preheat the steam oven to a temperature of 100⁰C.
- To make the pickled globe artichokes, combine the sherry vinegar, white balsamic vinegar, water, bay leaf, white peppercorns and caster sugar in a saucepan. Heat, stirring continually, until simmering. When the sugar has completely dissolved, take the pan off the heat and allow to cool, then pass through a fine sieve to strain.
- Place the globe artichoke in a vacuum bag and pour over the strained pickling liquid. Vacuum the bag in a chamber sealer.
- For the Jerusalem artichokes, seal all the ingredients inside a clean vacuum bag.
- Place the vacuum bag containing the globe artichoke and the one containing the Jerusalem artichokes in the steam oven and leave to cook for 20-25 minutes. After this time, transfer the vacuum bags to the fridge and leave to chill.
- Unseal the bag containing the chilled Jerusalem artichokes and drain off the liquid. Remove the skins from the artichokes. Try to keep each artichoke skin in one piece, if possible. Slice the artichoke flesh and reserve until needed. Place the skins in a dehydrator and dry for 2 hours.
- Next, make the ricotta. Warm the milk in a saucepan until it reaches 93⁰C, then mix in the lemon juice and season with a pinch of salt. Take the pan off the heat and set aside. After 30 minutes, spoon the curdled mixture into a suspended muslin cloth. Leave to drain for a minimum of 1 hour.
- For the pickled shallots, combine all the ingredients except the shallot in a saucepan over a medium heat. Keep stirring until the mixture reaches the boil and the sugar dissolves, then take the pan off the heat. When the pickling liquid has cooled, seal it inside a vacuum bag with the sliced shallot. Chill the bag in the fridge until needed.
- To make the honey and mead reduction, place the mead in a saucepan and bring to boil. Simmer until reduced to half its original volume, then stir in the honey. Continue to cook until reduced to the consistency of a light syrup, then mix in the distilled vinegar and take the pan off the heat. Allow the reduction to cool, then transfer to a squeezy bottle and set aside until required.
- Next, prepare the truffle purée. In a blender, combine all the ingredients for the purée except the truffle and the salt. Pulse until smooth, then stir through grated truffle and add salt to taste.
- To finish the Jerusalem artichoke skins, preheat the deep-fryer to a temperature of 170⁰C.
- Take the skins out of the dehydrator and place them in the deep-fryer. Cook for 1 minute, then lay the skins on kitchen paper, sprinkle with salt and leave to drain.
- Place a non-stick frying pan over a high heat and add a dash of oil. When the oil is hot, arrange the slices of Jerusalem artichoke flesh over the base of the pan and fry until well-caramelised underneath. Do not turn the slices over during cooking: you want them to colour on one side only.
- Unseal the vacuum bag containing the globe artichoke. Tip away the pickling liquid and slice the artichoke into portions.
- To serve, spread truffle purée generously over each plate and arrange pieces of pickled globe artichoke and fried Jerusalem artichoke on top. Spoon a little ricotta onto each plate and drizzle with honey and mead reduction. Finish the dish with a garnish of crispy skin, pickled shallot rings, onion powder and pea shoots.