I love the taste of artichokes and sow thistle (Sonchus) is the closest it gets to artichokes in terms of flavour, especially the flowers.
I had the pleasure of devouring the most delicious artichoke tarte tatin at The Hospital Club restaurant in Covent Garden, and have been daydreaming about it. That’s why I took the liberty of transforming that recipe into its wild food equivalent.
30 gr sow thistle, leaves and flowers
1 pinch rosemary leaves
1 tablespoon sugar
1 tablespoon water
1 tablespoon vegetable oil (rapeseed oil)
For the base:
40 gr plain Greek yoghurt
1 tablespoon vegetable oil
water if necessary
Blanch the sow thistle in a little boiling water for 2 minutes, drain and set aside.
In an over-proof pan, make a syrup with 1 tablespoon of sugar and water until it starts to become a golden caramel (about 5 minutes), stirring constantly and checking that the sugar doesn’t turn brown. Add the rosemary and blanched sow thistle and warm through for 2 minutes until caramelised. Take off the heat.
In a bowl, prepare the base by mixing all the ingredients together and if the dough looks too dry add a little water. Roll the base into a disc the same size as the pan with the caramelised sow thistle: cover the caramelised sow thistle with the base.
Bake the tarte tatin in the oven at 180 degrees Celsius for 20 minutes. Let it cool slightly for 5 minutes then place a dish over the pan and turn it upside down so the caramelised sow thistle shows on top.