Makes 4
400g Jerusalem artichokes
50g butter
1 tsp chopped thyme leaves
For the cheese sauce
25g butter
25g plain flour
Salt and pepper
150ml full fat milk, warmed
100g grated gruyere
For the pickling liquid
50ml white wine vinegar
50ml water
30g caster sugar
½ tsp coriander seeds
½ tsp fennel seeds
First, put the pickling liquid on to warm by adding all the ingredients over a low heat. Remove from the heat once the sugar has dissolved. Peel one of the artichokes and cut into thin slices. Using the end of a piping nozzle, cut out little discs and place them in the still warm pickle liquor. Set aside.
Peel and dice the artichokes and sweat gently in butter, thyme and seasoning until softened but still holding their shape. Make the cheesy bechamel by making a roux with the butter and flour and cooking out for a minute or two until a little brown, and adding the warmed milk. Whisk to stop lumps and then stir until thickened. Add the grated cheese and stir until melted.
To assemble, place a layer of the diced artichokes into the base of the tart cases, and top with the cheese sauce. Use a blow torch or a very hot grill to heat the cheese topping until a little browned. Add a line of pickled Jerusalem artichoke discs to each tart and serve with a crunchy winter salad of radicchio with a mustard dressing made with Dijon, extra virgin olive oil and white wine vinegar.
