Cold Stuffed Artichokes
4 artichokes, 1 tablespoon lemon juice, Salt and Pepper, 6oz (175g) cooked lobster meat, 3oz (75g) cooked asparagus tips (optional), 6 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 dessertspoon finely chopped tarragon, Paprika
Preparation of artichoke
Wash the artichoke thoroughly, trim stalks level with the base, peel off any ragged scales.
Cut of the top 1/2in artichoke and snip of the points of the other scales with scissors. Brush cut surfaces with lemon juice.
Bring to the boil a large pan of lightly salted water and add artichokes, cover and cook for 40-45 mins, depending on the size and until a scale can be easily pulled off.
Drain the artichokes upside down. Cool then carefully pull the scales apart and remove the complete choke. Pull out some of the inner scales to make a fairly large cavity.
While the artichokes are cooling, dice the lobster meat and cut the cooked and cooled asparagus tips (if used) into 1in pieces. Blend the lobster and aspargus. Leave them to marinate and chill in a dressing of olive oil vinegar and tarragon, seasoned with salt and pepper. (Do not chill the artichokes).
Stuff the artichokes with the lobster and asparagus. Spoon a little of the dressing over them and dust the tops lightly with paprika.
