Lukewarm Crayfish with Curry and Stuffed Artichokes

Slightly heat olive oil in a pot, add butter and let it foam up. Sauté shallots and garlic until translucent, add cleaned artichokes, peppercorns, bay leaf and curry powder.

Let rest briefly and deglaze with white wine and Noilly Prat. Pour in tomato consommé and cook the artichokes until tender.

Place crayfish in a large pot of boiling water and allow to infuse for about 2 minutes. Then break out and set aside. Remove artichokes from stock and set aside. Bring stock to a boil and thicken with the floury potato, simmer for about 1 hour until a light, thick sauce forms, strain and season to taste.

Make a puree of three artichokes in a cutter. Quarter some of the remaining artichokes and stuff with the puree. Cut the remaining artichokes into wedges.

Warm up the artichokes in the curry stock, warm up the crab tails and claws in some tomato consommé (do not boil). Arrange and garnish with chervil, fêve beans and the dried tomatoes.

Preparation Tip:

This recipe was provided by: Alain Weissgerber

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