Recipe for Artichoke Heart Filled with Crab and Shrimp Served in a t 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 lrg Artichoke hearts, cooked
110 gm Crab meat, (4oz)
225 gm Shrimps, (8oz)
225 gm Clarified butter, (8oz)
2 x Egg yolks
2 tsp Fresh tarragon, chopped
1 tsp White wine vinegar
2 x Tomato concasse
290 ml Clear stock, (1/2 pint)
Juice 1/2 lemon
Curly endive lettuce and dressing
Instructions:
Instructions: Put the artichoke hearts on the stove to reheat. Sweat the crab meat and shrimps together in some butter.

For the sauce: Beat the egg yolks over water with the lemon juice.

Slowly add the clarified butter. Season and add the chopped tarragon.

Bind the crab meat and shrimp with 1 tbsp of the sauce.

Drain off the hearts, fill with the mixture. Coat the filled artickhoke hearts with sauce. Dress the curly endive with tomato concasse and olive oil and salt and pepper.

To serve, put some salad on a plate, balance a heart on top, pour the sauce over and around.

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