Preparation

• Pre-heat oven to 180 º C
• Peal the Prat Artichoke and cut into Julienne strips. Take a few strips and fry them.
• Mix the rest of the Prat Artichoke with the Julienne onion strips and season with oil, salt, pepper and parsley
• Add the Prat Artichoke mix in an individual oven mould
• Lay out the puff pastry and shape it by covering the mould
• Brush the puff pastry with olive oil or melted butter
• Put in the oven and cook for 20 minutes, until the puff pastry goes golden brown
• Meanwhile, prepare the egg parfait: cook a fresh egg in a roner machine or bain-marie for 45 minutes at 64.5ºC. If you don’t have a roner or bain-marie, cook the egg in gently boiling water for 5 minutes and 30 seconds and stop the cooking using cold water
• Remove the tatin from the oven, put it on its presentation plate and take out the mould, turning it upside down, as if it were a potato omelette
• Put the egg parfait on top of the tatin and the fried Prat Artichoke and garnish with glacé or thick sauce to taste
• Add sprouts and a dash of salt