Artichoke hearts with fresh European crayfish and Swiss chard

Serves 4

4 large artichokes
20 fresh European crayfish, should be bought alive
1 litre water1 fresh
Swiss chard, washed Mixed
root vegetables: 2 carrots, ½ celeriac pod, 2 spring leaks, finely chopped
1 tbsp tomato puree
1 tbsp potato starch
1 tsp butter

Boil artichokes in a large, covered pot of slightly salted water, add some fresh lemon juice and boil for 15 minutes or until one of the central leaves will come away with a little give. Drain and keep artichoke water for later, place artichokes upside down on a tea towel to remove excess water. Pull away their tough outside leaves, trim the stalk of strings and fibre and cut away choke. 

European crayfish
Throw crayfish (alive) in a pot of boiling water, remove and immediately refresh under cold running water. Leave for in cold water for 3 minutes. Snip off the tail and shears and remove the meat.

Fresh crayfish sauce
Slowly heat coconut oil in a shallow saucepan. Add crayfish shells and roast quickly. Add chopped root vegetables, tomato puree. Add 1 litre of water and simmer for 40 minutes. Remove from heat and pour the mixture through a fine sieve. Reheat and simmer until it is reduced by half.  Dissolve potato starch with 2 tbsp cold water and stir into reduced sauce. Slightly season with rock salt and sprinkle with fresh basil.

Swiss chard
Remove stalks from Swiss chard. Heat a non-sticky frying pan and swivel chard for 2 minutes with 3-4 tablespoon of water and butter.

Complete
Gently reheat artichoke hearts in artichoke water. Place the crayfish flesh in hot crayfish sauce. Be careful not to boil the sauce again.

Serve
Pour sauce on a plate, drape artichoke hearts on a bed of chard and pile crayfish on top.