2 tbspolive oil1leek, white part only, thinly sliced½ white onion, finely chopped3young garlic bulbs (see note), thinly sliced1 litre (4 cups)chicken stock7globe artichokes, trimmed, chokes removed, placed in acidulated water250 gmfrozen peas, defrosted100 gmcrème fraîcheFor shallow-flying:vegetable oil240 gmlog of goat’s curd, cut into 12 roundsFor dusting:plain flourFor coating:eggwash100 gmdried fine white breadcrumbsTo serve:radish cress
Heat olive oil in a casserole or large saucepan over medium heat. Add leek, onion and garlic and stir occasionally until tender (5-7 minutes). Add stock and bring to the simmer. Drain artichokes, add to pan and simmer until very tender (20-25 minutes). Add peas and simmer until bright green (1-2 minutes). Purée with a hand-held blender until smooth, stir in crème fraîche, season to taste and keep warm.
Heat 1cm vegetable oil in a large frying pan over medium-high heat. Dust goat’s curd in flour, then egg, then breadcrumbs, shaking off excess. Shallow-fry, turning once, until golden and crisp (2-3 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot with soup scattered with radish cress.
Note Young garlic is available from select