Take artichoke heart and season with salt and pepper. Crumble the goat’s cheese in a bowl with chopped tarragon and salt and pepper, and pack this mixture into the artichoke heart.
Roll out the puff pastry to an even 3mm thickness. Place the pastry over the artichoke heart and mixture, and press the pastry firmly around the sides to form a tight casing. Egg wash and sprinkle with caraway seeds. Bake at 180c for 8 – 10 minutes, until golden brown.
Tips on presentation:
Wash salad leafs, drizzle with oil and vinegar, season with sea salt and sauté in a hot non-stick frying pan for 1 minute. Salad should be just wilted. Arrange just wilted leafs in centre of plate, spoon hot liquid from pan over and around and sprinkle over toasted pine nuts. Put cooked artichoke on top and serve.