Artichokes and prawns warm salad with a mix of vegetables

The following elaborations are necessary for this recipe:

For the ragout:

• Boil the artichokes with white stock or in a vacuum pack.
• Separate the cauliflower, broccoli and romanescu florets and boil separately.
• Make balls with the carrot, boil or steam.
• Peel, deseed and dice the tomatoes. Other vegetables can be used (green beans, cherry, soya beans, etc.)
• Chop the garlic and the parsley into brunoise.
• Peel the raw prawns, remove the intestine, (leave the tail on to decorate).
• Make a fumet with vegetables and the shells of the prawns, (boil 10 minutes).

For the bouquetiere of fresh vegetables and the vinaigrette.

SET UP

For the ragout:

• Heat the oil, add the prawns and sautée, then + garlic + vinegar (a few drops, optional) + the flour + fumet + the garnish (cauliflower, broccoli ...) and add salt.
• Let boil for 1 minute covered, decorate with parsley and serve.

For the plating up:

• Prepare a small bouquetiere of lettuce, (optional). 
• In a deep plate place the ragout, sauce and decorate.