Nigel Mendham brings together four different types of artichoke in this elegant beef recipe. Crosnes (Japanese artichokes), globe and baby artichokes are cooked in a water bath to retain their shape, while Jerusalem artichokes (admittedly an artichoke in name only) are made into a silky smooth purée. Tender beef fillet and rich, slowly braised oxtail complete the dish, with a little luxurious truffle thrown in for good measure.
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