Vegetarian recipe: The Town Mouse's fried globe artichokes and pumpkin-seed cream

Another vegetarian dish from The Town Mouse: Slow-roast red cabbage, prune, parmesan and apple.
Another vegetarian dish from The Town Mouse: Slow-roast red cabbage, prune, parmesan and apple. Photo: Kristoffer Paulsen

Chef Dave Verheul from Melbourne's The Town Mouse is known for his winning ways with vegetables. He shares a recipe from the menu.

Fried globe artichokes and pumpkin seed cream

For pumpkin seed cream

75g pumpkin seeds

Chef Dave Verheul shares a vegetarian recipe with Good Food.
Chef Dave Verheul shares a vegetarian recipe with Good Food. Photo: Harvard Wang

175g water

50g grapeseed oil

25g pumpkin seed oil

Sea salt

For artichokes

2 large globe artichokes

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Table salt

Vegetable oil for frying

Lemon juice

Sea salt

Method

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.