Pig’s trotters with lobster and artichokes

Ingredients

1 lobster weighing 350-400 grams, 2 pork trotters, dark fondo (meat broth), 5 pieces of Maresme artichoke, leek and onion, carrot, white wine, garlic, salt and black pepper.

Preparation

• Boil the pig’s feet with water and add a splash of white wine, the leek, the onion, the carrot and the garlic.
• Once cooked, we debone them and wrap them in the shape of a cylinder, clean the artichokes, cut them into quarters and blanch them in water.
• Chop the lobster and sauté it, deglazing it with a little stale wine.
• We add a little water from scalding the artichokes and a little dark stock to cook the lobster with the artichokes for a few minutes.
• In a separate pan with a little oil, fry the cylinders of the pig’s trotters (taking care not to break them up).
• We add the lobster, pig’s trotters and artichokes to finish cooking everything together with the base,
• Plate the lobster, pig’s trotters and artichokes.