Artichoke salad with large prawns

Bring water to the boil in a large pan. Cut the hard tips of artichoke leaves, cut the stalk. Garlic peel and halve. Expel lemons. Put lemon juice, garlic, olive oil, thyme, 1 1/2 dl vinegar and bay leaf in pan. Season the artichokes for 20-30 minutes. Remove artichokes from pan, drain in colander and cool. Picking leaves of artichokes, keeping 24 beautiful leaves separate. Remove the bottom and 'hay' so that only soil remains. Cut artichoke bottoms into cubes.

In the meantime, cut stalks of haricots verts and boil them in plenty of boiling water with salt in approx. 3 minutes. Do it in colander, rinse with cold water and let it drain (= blanch). Cut the scallop and finely. Cut haricots into small pieces and mix with shallots with artichoke cubes. Season with salt and pepper.

Scampi according to instructions, thaw, gently peel, leave the tail. Cut the scampi from the top and remove the intestinal tract. Bring to the boil in the pan. Take the pan of fire, let the scampi cook in the fond and let it cool down. Take half of scampi from cooking liquid, cut into pieces and mix with artichoke salad.

Peel celeriac and cut into thin slices. Celeriac also blanch and drain. In a bowl, combine the rest of vinegar and honey. Whip together with hand blender or whisk oil peanut oil in a dropwise manner until lumpy dressing is created.

Spread salad (in ring form) over four plates. Place slices of celeriac on salad, arrange around 6 artichoke leaves. Scampi out cooking liquid, drizzle and place against salad. Dressing for a short while and creating salad.