Carciofi Crudi con Scampi
(serves 4 as a starter, or 2 as a light lunch)
2 globe artichokes
juice of 1 lemon
1 cup crayfish tails
2 tsps garlic-infused olive oil (or plain oil and a minced clove of garlic)
juice of 1 further lemon, maybe more
sea salt and fresh black pepper to taste
Cut off the stem of the artichoke where it’s woody, and peel the outer layer from the rest of the stem with a potato peeler, then cut off the top sort of third of the artichoke. This is because the top and outer leaves are tough and inedible.
Peel away nearly all the outer leaves, until very pale and tender ones are left. Then with a sharp teaspoon, dig in the center of the artichoke and carefully scoop out all the inner leaves and the furry, hairy bits of choke inside them. Err on the side of removing too many inner leaves, rather than leaving behind any choke, which is inedible.
Immediately plunge the artichokes in lemon water, to prevent them turning brown.
When you are ready to serve your salad, remove the artichokes one at a time, shake off the water, and slice PAPER thin, as thin as you can manage. As soon as you finish slicing an artichoke, place in a medium-sized bowl and sprinkle with lemon juice, toss to mix. Move onto the next artichoke and repeat, adding more lemon juice and tossing again.
Mix the crayfish tails with the artichokes and sprinkle over the olive oil, lemon juice to taste, and season well. Mix well and to serve, pile in the center of the plate as high as you can. Perfect.
