Jerusalem artichokes and crisps

(For 4 portions)

• 1 punnet Tahoon Cress
• 650g Jerusalem artichokes
• 20g unsalted butter
• 200ml vegetable stock
• 1 pinch white ground pepper
• rice flour
• vegetable oil for frying

• Clean and brush the Jerusalem artichokes and cut 550g into wedges. 
• Melt the butter in frying pan and add the wedges. 
• Wait for wedges to get a nice light brown coloration and add the hot vegetable stock to the pan. 
• Add a lid or a piece of tin foil on top of the pan and let it cook for a few minutes. 
• Remove the lid, add 2/3 of the freshly cut Tahoon Cress to the artichokes and cook for a another few minutes, until tender. 
• For the crisps, peel the remaining 100g of artichokes. 
• Dry the peelings between two tissues paper to remove the excess of water and dip each piece into the rice flour. 
• Remove the excess of flour and shallow fry each peeling in order to make the crisps. 
• Dress the dish by placing the cooked artichokes and their juice in the centre, add a few crisps on top and add some of the leftover Tahoon Cress to the plate.

Recipe: Franck Pontais