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Fish & Seafood salads
Artichoke Bottoms Salad with Langoustine Tails
Break the stem at the base of the artichokes. It is essential to break the stem, rather than cutting it with a knife, as this helps remove the fibres.
Hold the artichoke upside down. With a small sharp knife, cut the leaves one by one, rotating the artichoke in your hand.
...
See the recipe
Serves:
6
Time:
1 h 30
Difficulty:
Author: Chef Philippe
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Ingredients:
1 lettuce (or other variety), 12 langoustine tails, raw, 6 artichokes, 1 lemon, 6 eggs, 500g white asparagus, 500g green asparagus, Chives, Olive oil, Balsamic vinegar, Salt, Espelette pepper
Method
Before starting this Artichoke Bottoms Salad with Langoustines Tails recipe, make sure you have organised all the necessary ingredients.Break the stem at the base of the artichokes. It is essential to break the stem, rather than cutting it with a knife, as this helps remove the fibres.
Hold the artichoke upside down. With a small sharp knife, cut the leaves one by one, rotating the artichoke in your hand.
...
