Confit Jerusalem Artichoke with Crème Fraiche & Dessert Finger Lime Recipe

Name: Confit Jerusalem Artichoke with Crème Fraiche & Dessert Finger Lime Recipe
Yield: 6
Ingredients: 3 pieces x 75g jerusalem artichoke skin on, 6.5cm long x 4cm wide; 2 cups (500ml) Maggie Beer Extra Virgin Olive Oil to confit artichokes; 2 finger limes (to make 1 tbspn pulp); 2 tbspn crème fraiche; 3 tspn Maggie Beer Extra Virgin Olive Oil, extra; To garnish fresh chives finely chopped, for garnish; To season sea salt