Ingredients

100g hazelnuts
100mls of good quality hazelnut oil
8 small globe artichokes (we used Sicilian tema artichokes, French petit violets are also good)
50g of parmigiano reggiano cheese, grated
Tarragon vinegar (or similar) to taste
1 Australian truffle, ½ grated & ½ thinly sliced
Extra virgin olive oil if needed

Method

Pre-heat oven to 190 degrees (fan). Place the hazelnuts on a baking sheet and roast for 5 minutes (the hazelnuts must be golden brown for optimum flavour). When golden brown, remove from the oven and carefully place in a food processor with the hazelnut oil. Blitz until quite smooth (a little bit of rough paste is fine), set aside.
Prepare the artichokes; get a large bowl of iced water with a little bit of lemon juice or vinegar (we use ascorbic acid). Starting from the stem, remove the outer leaves of the artichoke, turning as you go. Once you are nearly at the light green centre, take a peeler and peel the stem and the artichoke heart to reveal the light green inside of the artichoke. Do this as carefully as possible, making sure that the artichoke is even all over. Trim the stem and the leaves, almost to the heart. Place immediately in the iced water. Repeat for all 8 artichokes.
When ready to serve; one by one drain the artichokes and slice 1mm thinly on a mandolin (or skilfully use a very sharp knife). Place in a bowl and quickly spoon over some of the hazelnut paste and mix. (This needs to be done quickly to avoid the artichokes turning brown). Grate over the artichokes half of the truffle and add the parmesan and a little bit of tarragon vinegar to taste. Mix thoroughly and check the seasoning. If it is a little dry, add some extra virgin olive oil.
Divide between four serving bowls and layer thin slices of Australian truffle and garnish with extra sliced truffle. Serve immediately.

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