Violet Artichokes with Hollandaise

1. Heat a grill to high.
2. To prepare the artichokes, trim off the stalk leaving 6cm on. Use a peeler to shave back the stalk, cut off the top third of the leaves, cut in half lengthways, and pop into water with the lemon squeezed in.
3. Bring a large pan of water to the boil, add the garlic, peppercorns, tarragon, olive oil and white wine. Pop in the artichokes, cover in a lid, simmer for 15 mins, then drain.
4. Clarify the butter by placing it into a pan to gently melt. As it simmers you will see it split. Remove the milk and salt solids by simply spooning out the white foam.
5. To make the gastric, put all the ingredients into a pan and boil to reduce to 2 tbsp.
6. To make the Hollandaise sauce, whisk the egg yolks with the gastric in a large bowl over a pan of simmering water, then drizzle in the butter, whisking continuously. Season.
7. Pile the artichokes into a large ovenproof dish and drizzle over the Hollandaise sauce. Pop under the grill for a couple of minutes, then serve immediately.

Jerusalem Artichokes with Wild Mushrooms

1. Melt the butter into a pan. Once foaming, add the artichokes cook for 3-4 mins, then add the mushrooms and season
2. Pour in the stock and cream, bring to the boil and continue cooking for another 2 mins.
3. Finish with a splash of sherry vinegar.