Gratin of artichokes filled with mushrooms and prawns

For the vacuum-cooked artichokes:

For the filling:

• Prepare a duxelle made of mushrooms, fungi and prawns.
• Chop the garlic, the onion and the parsley into brunoise and season the duxelle, but save some parsley for serving.
• Finely mix everything with flour and white wine.
• Let the alcohol evaporate and add a spoonful of sauce américaine to enhance the flavour.
• Season, let it cool and store in the refrigerating chamber.

For the clams:

• Open the clams in green sauce.
• Add two peeled prawn tails per serving.

For the hollandaise sauce:

• Keep in bain-marie at 38 ºC.

PREPARATION:

• Wash the artichokes getting rid of the outer leaves.
• Save the inner part to fill them and the peeled stem to garnish.
• Fill the inner parts of the artichokes with the duxelle and baste with hollandaise sauce.
• Place the mixture in the oven, preheated at 180 ºC, for 4 minutes or until it starts to brown.
• When serving, baste with green sauce and place the clams, prawns and artichoke stems around the main ingredients.
• Sprinkle with chopped parsley.