Salad of Crawfish Tails, Artichokes, and Hazelnuts

Use crawfish as large as you possibly can purchase or gather. Also, preparing your own artichoke bottoms makes a great deal of difference in the final taste of the dish. To prepare artichoke bottoms, see any manual of Classic French cuisine or my own book In Madeleine’s Kitchen. You can also simply boil artichokes, remove the leaves and chokes, and use the bottoms for this recipe; the texture, however, is not as