Ingredients
For the globe artichoke
- 4 globe artichokes
- 2 lemons
- 40g butter
- 1g sea salt
- 20g fresh chervil (optional)
For the salsa
- 4 plum tomatoes (for 90g weight of tomato concasse)
- 70g fresh broad beans, removed from their pods
- 20g spring onions
- 10ml tomato vinegar
- 25ml smoked olive oil
- 1g smoked sea salt
- 1g course black pepper
- 1 lemon
- 40g fresh chervil
For the white and brown crab mix
- 40g brown crab meat
- 80g picked white crab meat
- 30ml crème fraîche
- 30ml full fat cream cheese
- 10ml single cream
- Juice from one lemon
- 0.5g sea salt
- 0.5g crushed black pepper
- 0.5g smoked paprika
Method
For the globe artichoke
- Clean the artichokes. Place in a bowl filed with cold water and add the juice from one lemon.
- Take each artichoke and place a slice of lemon, 5g chervil, apinch of sea salt and 10g butter on each one. Insert into a vac pac bag and seal well.
- Heat the water bath to 85⁰C. Add the artichokes and cook for 30 minutes.
For the salsa
- From the tomato petal make tomato concasse.
- Blanch the broad beans; refresh under cold running water andremove the outer skin.
- Clean the spring onions. Slice each at an angle to approximately 5mm thick.
- Placing all of the above ingredients in a kilner jar, add the salt thesalt, pepper, smoked olive oil and vinegar. Seal the jar and gentlyshake, so that all the ingredients mix.
- Using a smoking gun, add smoke to the jar and make sure youseal it well afterwards in order for the smoke to infuse with thesalsa. Repeat once or twice.
- Cut long julienne strips from the lemon skin.
- Pick off the leaves of the chervil and keep in cold water untilready to use.
For the crab mixture
- Make a mix using brown crab, crème fraîche, cream, cream cheese, salt, pepper and lemon juice.
- Add white crab to the brown crab mix.
- Add a pinch of smoked paprika.
To complete
- Re-heat the artichokes either in the water bath or in the oven fora few minutes.
- Place the smoked salsa around the artichokes, adding the lemon zest and chervil.
- Add ready mixed crab meat on top of each artichoke and top with chervil.