Preparation Time: 40 minutes
- 2 Camus artichokes
- 1 lemon
- 1 shallot
- 10 cl / 3.4 fl. oz. white wine
- Langoustines sized 16/20 (16-20 langoustines/kg)
- 2 carrots
- 200 grams / 7 oz. celeriac (celery root)
- 200 grams / 7 oz. peas
- 2 oranges
- 100 grams / 3.5 oz. Yuzu butter
Peel the artichokes and slice them in two, setting aside a few of the leaves for the decoration. Just cover the sliced artichokes in cold water with lemon juice to avoid oxidation. Cook for 25 minutes.
Slice the carrots and celeriac into a brunoise and boil separately from the peas. Sweat the vegetables in Yuzu butter and moisten with some orange juice. Shell the langoustines and roast them.
Place a half artichoke in a deep serving dish. Add two or three leaves. Add the vegetable brunoise and the sauce (the artichoke and orange juice emulsified with the Yuzu butter) and top with the langoustines.
Serve with a dry white wine, such as Les Terres Salées by Christophe Barbier, an Amphibolite or a muscadet from the Landron estate.