Grillé d’artichaut violet en coque demi-homard

Name: Grillé d’artichaut violet en coque demi-homard (Griddled artichoke ‘stars’ with half lobsters)
Cuisine: French
Ingredients: 4 tablespoons butter; few drops lemon juice; 1 teaspoon finely chopped onion; ½ can tomato concentrate; juices from lobsters and heads, upper carcasses and trimmings; 1 tablespoon olive oil; juices from lobsters and heads, upper carcasses and trimmings; juices from lobsters and heads, upper carcasses and trimmings; coarse salt and coarsely ground black pepper; coarse salt and coarsely ground black pepper; 4 tablespoons extra-virgin olive oil; juice of 2 lemons; 2 small lobsters; 4 small Provençal violettipped artichokes

Griddled artichoke ‘stars’ with half lobsters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

For the Artichokes

4 small Provençal violettipped artichokes
2 small lobsters
juice of 2 lemons

Europe
France
Fish course
Gluten-free
Pescatarian
Provence

Method

This recipe as served at Le Provençal is only possible if you are able to procure tender young artichokes. Otherwise, it works quite well if you use large blanched Breton artichoke hearts as the base for the half-lobster curls.

To Prepare the Artichokes (or Artichoke Hearts)

If using small young artichokes, remove the choke from the centre of each a