Artichoke heart confit with prawns and white truffle

To make the artichoke cream, begin by frying the onion over a low heat.
Peel the artichokes until you are left with just the heart, cut them into wedges and sauté them in a frying pan over a high heat.
Peel and chop the potatoes and put them in a pan with the onion and the artichokes. Cover with water and bring to the boil.
After 30 minutes, add some salt and blend the mixture until you obtain a smooth, thick texture.
For the artichoke confit, peel the artichokes, leaving a bit of the stalk. Then, heat the oil with the bay leaf, garlic and peppercorns.
Add the artichokes and cook over a gentle heat.
Finally, sauté the peeled prawns with a little salt.
To serve, cover the plate with the artichoke cream and neatly arrange the artichoke hearts and prawns on top.
Finish by slicing some white truffle over the top. Bon appétit!

Recipe with white truffle