A recipe from one of Italy’s most highly regarded chefs
2 large egg yolks
1 tbsp flour
1 pinch of sea salt
1 tsp sugar
500g jerusalem artichokes
500g vegetable oil
100g blue cheese, such as Gratin Bleu or Capra Blu
Fresh fine herbs
To make the custard, start by warming the milk. In another saucepan, mix the flour with the egg yolks, salt and sugar, add the warmed milk and bring to the boil, stirring until thickened. Allow to cool.
Boil the well-washed unpeeled artichokes in a saucepan just covered with water. When tender, peel them, keeping the peelings to one side. Puree the artichokes and stir into the custard.
Dry the peelings of the Jerusalem artichokes in a low oven. When completely dry, shallow fry them in the vegetable oil until crisp.
To serve, lay the artichoke custard on the base of the serving dish, crumble over the blue cheese, cover with chopped fine herbs and decorate with the artichoke crisps.
Recipe: Luca Marchini