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Allow to cool slightly then cut the artichokes in half, being careful to keep the skins in one piece. Scoop out the flesh and set aside, reserving the skins
4
Preheat a pan of oil or deep-fryer to 160°C
300g of vegetable oil, for deep-frying
5
Deep-fry the skins for a few minutes until crisp and golden then set aside on kitchen paper to drain
6
Mix the olive oil and minced garlic together and season with salt and pepper
Place the artichoke flesh into a blender with ¾ of the garlic oil and ¾ of the Parmesan and blitz until smooth. Taste, season and transfer to a piping bag
Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.
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Jerusalem artichoke 'jacket potatoes'
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