Artichoke bottoms "Nantua"

Ingredients for 4 servings:

• 4 artichokes
• 4 tbsp vinegar
• some salt
• ⅛ liter sweet cream
• 2 tbsp butter
• 2 tsp Flour, heaped
• 1 can shrimp, or crab, also the liquid
• some seasoning or Vegeta
• some cayenne pepper
• ¼ lemon(s), juice
• some salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

traditional French cuisine

Trim the leaves from the artichokes down to 4 cm. Remove the stems and trim the green parts with a sharp knife until the bases are visible. Scrape out the “hay.” Immediately place the artichokes in 1/2 liter of water with vinegar and salt and simmer for 20 to 25 minutes. Bring the cream to a boil, then add the softened butter and the shrimp or crab juice to the cream. Gradually stir the butter into the cream and bring to a boil. Season to taste with seasoning, cayenne pepper, lemon juice, and salt. Stir in the shrimp or crab and fill the hot artichoke bases.