These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Serves 4 Ingredients ·12 Baby artichokes ·2 tb olive oil ·½ bottle dry white wine ·1 bay leaf ·2 sprigs fresh thyme ·40gr unsalted butter, chilled ·4 tb prepare pesto sauce ·2 small new season carrots, thinly sliced ·75 gr peeled broad beans ·50gr girolles mushrooms ·Little baby basil cress to garnish For the stuffing ·400 gr fresh spinach, cooked, finely chopped ·Small head fennel ·2 tb green olives, finely chopped ·2tb vegetarian style parmesan cheese ·2tb fresh white bread crumbs
Method 1. Cut off some of the long stalk leaving about 1 ½ inches attached to the globe, then peel away the outer leaves, keep in lemon water while you prepare them all 2. In a pan, bring to the boil the white wine, olive oil, bay leaf and thyme along with 300ml of water 3. Add the artichokes, cover with butter paper and cook until tender, then remove and cool. 4. Cut the fennel into very small dice and cook in the olive oil until tender add the chop spinach, olives and cook for two to three min. transfer to a bowl and add the parmesan and bread crumbs 5. Remove the chokes from the centre from each artichoke and fill with the stuffing. 6. Return the artichoke cooking juices to the boil in a pan add the carrots, broad beans and mushrooms, and cook for one min. then remove and keep warm 7. Add the prepared pesto to the juices; simmer for two min. then strain. Whisk in the chilled butter 8. Re-heat the artichokes in the oven for two to three min. then place 3 in each serving bowl, sprinkle over the veg garnish 9. Pour over the pesto broth, scatter with the basil crest and serve