1. If the artichokes' skin is thin, you can just wash and brush them. This gives them a little more of a hazelnut flavor.
2. Drop them into boiling water, to which a little lemon juice and a pinch of flour have been added.
3. Cook 20-25 minutes, until they have the consistency of cooked potatoes. Let cool, and then add the Truffle breakings.
4. Use a food mill to puree the artichokes, adding a bit of Truffle Oil (choose from sunflower,grapeseed, or olive oils).
5. Mix in the salt, pepper, nutmeg and garlic. The puree can be presented in small glasses – such as shotglasses. Fill ¾ of the way up with puree, then top with Whipped Cream with Truffle. 6.This makes a warm or cold first course, or an accompaniment to meat or fish.
My advice: Did you know? Jerusalem artichokes are the same species as sunflowers.
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