Jerusalem Artichoke Croquettes with Anchovies

Directions

1. Preheat the oven: to 200°C

2. Roast the artichokes: Peel the artichokes and cut them into small chunks. Tossed in olive oil and salt, roast them for 40 minutes, or until fork-tender.

3. Make bechamel: Melt 20g butter in a pan over low heat and stir 1 tablespoon plain flour into the melted butter. Cook off the roux for about 1 minute. Slowly pour in the 250ml whole milk, whisking continuously until the roux thickens. Grate in the 100g of Parmesan and stir.

4. Make the croquette filling: Blend the roasted artichokes with a splash of water until smooth and creamy. Stir together the blended artichokes with the bechamel sauce. Spread out thinly on a tray, then cover with clingfilm and leave in the fridge to firm up, about 2 hours.

5. Form the croquettes: Sprinkle a thin layer of flour onto the chilled croquette mix, this will help you form it into your preferred shape. Freeze the formed croquettes for half an hour for further firming.

6. Panné the croquettes: Toss the croquette fillings after freezing first in the 50g plain flour, then in the beaten egg, then in the 150g panko breadcrumbs, so that the panko sticks to the outside of the croquettes and fully coats them.

7. Deep-fry the croquettes: Heat the 500ml neutral oil in a large pan over high heat on the hob until it reaches 180°C. Deep-fry the croquettes until they are golden brown all over and deeply crispy.

8. Garnish & serve: With an anchovy draped over the croquettes, a sprinkling of finely chopped chives, and some aioli, if you’d like.