Globe artichoke with crab, smoked broad bean and tomato salsa

By Reynolds

 

Serves 4

Ingredients: 

FOR THE GLOBE ARTICHOKE:

  • 4 globe artichokes
  • 2 lemons
  • 20g fresh chervil (optional)
  • 1g sea salt
  • 40g butter

SALSA:

  • 4 plum tomatoes (for 90g of tomato concasse)
  • 70g fresh broad beans, removed from their pods
  • 20g spring onions
  • 1g smoked sea salt
  • 1g coarse black pepper
  • 25ml smoked olive oil
  • 10ml tomato vinegar
  • 1 lemon
  • 40g fresh chervil

BROAD BEAN HOUMOUS:

  • 100g blanched and peeled broad beans
  • 2g fresh mint leaves
  • Juice of ½ lemon
  • 20ml cold pressed rapeseed oil
  • Pinch of salt
  • Pinch of cracked black pepper

CRAB MIXTURE:

  • 40g brown crabmeat
  • 30ml crème fraîche
  • 10ml single cream
  • 0.5g sea salt
  • 0.5g crushed black pepper
  • Juice from one lemon
  • 80g picked white crab meat
  • 0.5g smoked paprika

GARNISH:

  • Chervil sprigs
  • Micro purple shiso
Preparation method: 

FOR THE GLOBE ARTICHOKE:

  • Clean the artichokes. Trim and prepare the bottoms only. Place in a bowl filled with cold water and add the juice from one lemon. Take each artichoke and place a slice of lemon, 5g chervil, a pinch of sea salt and 10g butter on each one.
  • Place into a vac-pac bag and seal on full pressure. Heat the water bath to 85⁰C.
  • Add the artichokes and cook for one hour until soft and tender but not mushy.

SALSA:

  • Scorch the plum tomato skins with a blowtorch until charred and blistered. Brush off the skin with a paper towel or clean cloth. Do not immerse in water. Deseed the tomatoes and cut into 5mm dice.
  • Blanch the broad beans. Refresh under cold running water and remove the outer skin.
  • Clean the spring onions. Slice each at an angle to approximately 5mm thick.
  • Place the tomatoes, broad beans and spring onions into a kilner jar or stainless steel bowl and add the salt, pepper, smoked olive oil and vinegar. Seal the jar and gently shake to mix the ingredients.
  • If using a bowl, stir with a spoon. Using a smoking gun, add smoke to the jar and seal it well afterwards in order for the smoke to infuse with the salsa. Repeat once or twice more.
  • If using a bowl, cover tightly with cling film, then make a small hole and insert the pipe from the gun. Cut long julienne strips from the lemon skin. Pick off the leaves of the chervil and keep in cold water until ready to use.

BROAD BEAN HOUMOUS:

  • Blend all ingredients together using a food processor or stick blender. Check seasoning and adjust if necessary. Add a little more oil if the mixture is too thick.

CRAB MIXTURE:

  • Make a mix using brown crab, crème fraîche, cream, salt, pepper and lemon juice.
  • Add white crab to the brown crab mix. Add a pinch of smoked paprika. Check seasoning and adjust if necessary.

TO FINISH:

  • Re-heat the artichokes in the water bath or oven for a few minutes, until just above room temperature.
  • Place the smoked salsa around the artichokes, adding the lemon zest and chervil.
  • Spoon a small amount of the broad bean houmous into each artichoke bottom.
  •  Cover each pile of houmous with the crabmeat mixture. Garnish with chervil sprigs and micro purple shiso.

Copyright 2017 Craft Guild of Chefs

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