Chef Dave Verheul from Melbourne's The Town Mouse is known for his winning ways with vegetables. He shares a recipe from the menu.
For pumpkin seed cream
75g pumpkin seeds
175g water
50g grapeseed oil
25g pumpkin seed oil
Sea salt
For artichokes
2 large globe artichokes
Table salt
Vegetable oil for frying
Lemon juice
Sea salt
For pumpkin seed cream
1. In a pan on the stove lightly toast the pumpkin seeds until aromatic. Put into a blender with the water and blend on high, slowly add in the oils and blend until smooth.
2. Season with salt and chill.
For artichokes
1. Bring a large pot of water to the simmer, season with salt. Using a sharp knife peel the tough outer leaves from the artichokes and trim the stalks. Place in the simmering water and blanch for 7 minutes, test for doneness with a small skewer, transfer them to an ice bath to stop the cooking. Once completely cool, drain them well and give them a gentle squeeze to remove as much water as possible.
2. Cut the artichokes into quarters and rest on absorbent towel.
3. In a large pot bring the vegetable oil up to 180C, carefully drop in the artichokes and fry until a deep golden brown. Remove them and drain on absorbent towel, season with sea salt and a squeeze of lemon.
To serve: Serve with the pumpkin seed cream.
Note: A photo of the fried artichokes was not available.
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