Artichoke and salsify salad

Method

1. For the pickling liquor: put all the ingredients in a pan and bring to a simmer.

2. For the salad: take off the outer leaves of four of the baby artichokes, leaving 10cm of stalk attached. Peel the stalks and peel the hearts until they are smooth with no dark green bits left. Cut the tops off, so you only have the stalks and hearts left. Using a mandolin, very finely slice the remaining artichoke lengthways. Simmer the whole artichokes and slices in the liquor for 3 minutes, then remove.

3. Remove the outer leaves of the globe artichokes, then using a sharp knife, remove all the dark green bits. Remove the hairy choke with a knife. Add to the liquor for 10-12 minutes, then remove.

4. Wash the salsify very well, peel to remove all the dark brown skin, then using either a vegetable peeler or a mandolin, slice lengthways into very fine strips - about 15cm long. Add to the liquor for 3 minutes and remove.

5. Put all the vegetables back into the liquor and leave it all to cool.

6. Leaving the skin on the potatoes, slice them all 1mm thick on a mandolin. Cook them in boiling water - they will take less than a minute - then refresh them in iced water to stop the cooking.

7. Roughly chop one of the pickled globe artichokes, then mix it with 200ml of the cooking liquor and the cream. Transfer to a pan, bring to a simmer and cook for 2-3 minutes, then process to a purée in a blender.

8. Halve the other globe artichoke, and cut each half into four. Halve the baby artichokes.

9. For the truffle vinaigrette: grate a little of the truffle into a bowl with the egg yolk, lemon and seasoning to taste, then slowly whisk in the olive oil. If it gets too thick, thin it with a little water.

10. Put all the artichokes into a bowl with the salsify. Add a little dressing, then season.

11. Smear the artichoke purée on warmed plates, drizzle on a little dressing, then arrange all the artichokes and salsify on top. Put the potato slices into the same bowl, mix with a little more dressing, season, then add them to the plates. Toss the salad leaves in the same bowl with more dressing, and arrange them over the vegetables on the plate. Top with truffle shavings. Serve.