Method

• 1.
  Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays. Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
• 2.
  Melt butter in a pan over medium heat. Cook, swirling the pan, for 2-3 minutes or until butter foams and turns nut brown. Toss through artichoke and set aside.

• 3.
  Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper. Place sugar in a non-stick frypan over medium heat and cook, shaking the pan occasionally, for 5-6 minutes or until golden. Pour caramel over walnuts and sprinkle with a pinch of salt. Set aside to cool completely.
• 4.
  For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
• 5.
  Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing. Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.