Globe artichoke with crab, smoked broad bean and tomato salsa

globe artichoke with crab, smoked broad bean and tomato salsaIngredients (serves 4)

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


For the globe artichoke

  1. Clean the artichokes. Place in a bowl filed with cold water and add the juice from one lemon.
  2. 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.
  3. Heat the water bath to 85⁰C. Add the artichokes and cook for 30 minutes.

For the salsa

  1. From the tomato petal make tomato concasse.
  2. Blanch the broad beans; refresh under cold running water andremove the outer skin.
  3. Clean the spring onions. Slice each at an angle to approximately 5mm thick.
  4. 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.
  5. 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.
  6. Cut long julienne strips from the lemon skin.
  7. Pick off the leaves of the chervil and keep in cold water untilready to use.

For the crab mixture

  1. Make a mix using brown crab, crème fraîche, cream, cream cheese, salt, pepper and lemon juice.
  2. Add white crab to the brown crab mix.
  3. Add a pinch of smoked paprika.

To complete

  1. Re-heat the artichokes either in the water bath or in the oven fora few minutes.
  2. Place the smoked salsa around the artichokes, adding the lemon zest and chervil.
  3. Add ready mixed crab meat on top of each artichoke and top with chervil.