2 Jerusalem artichokes, peeled, sliced
2 violet artichokes, tough outer leaves and choke removed
2 red chilli, finely chopped
1 tbsp chopped fresh flatleaf parsley
1 small head radicchio, outer leaves removed, quartered
1 tbsp chopped fresh rosemary
4 fresh sage leaves
300g/11oz plain flour
salt and freshly ground black pepper
3 tbsp olive oil
4 tbsp olive oil
1 tsp red wine vinegar
salt
1 garlic clove, crushed with a little sea salt
vegetable oil, for frying
1 free-range egg white
2x 175g/6oz sirloin steaks