The crayfish briefly in boiling salted water form and boil down slightly for 2 min. Next, place them on the spot in a large enough bowl of iced water and let them cool. After draining, break off the crabs on the table and remove any attached innards. Remove the shell by pressing lightly, then it will break and can be easily detached from the meat. If you want to keep the cleaned crabs for a while, it is recommended to keep a small amount of the cooking stock and store the cleaned crabs in it.
The crab carasses (shell and head part) can be used very well for a suitable sauce. To do this, clean them and dry them in the stove at a maximum of 120 °C. (In no case hotter)! Heat some olive oil and after lightly sautéing shallots and garlic, add paradeis pulp, let it roast lightly and then add the dried crab carasses. To finish, add a little white wine, chicken soup and liquid whipped cream. The sauce must make 20 minutes leisurely and can then be tasted, then strain and add butter.
In the case of artichoke hearts, at the beginning you have to break off the stem base (do not cut), otherwise you will cut off the tough threads that are in the stem base and in the bottom and you will not be able to get them out. Then, using a serrated knife, cut off the upper leaves and, using a smaller kitchen knife, peel off the outer leaves.