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1
Shell and devein the langoustines or shrimp, and sprinkle with salt and pepper.
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2
Rub all over with 1 tablespoon of the olive oil.
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3
Set aside.
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4
If the langoustines or shrimp are to be grilled, preheat a gas- or wood-burning grill until it is quite hot.
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5
Bring enough water to a boil to cover the haricots verts when they are added.
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6
Add the beans, and let simmer 5 minutes.
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7
Drain and drop the beans immediately into a basin of ice water.
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8
Drain thoroughly and chill.
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9
Cut each bean into 2-inch lengths.
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10
Set aside.
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11
Cut the mushroom caps crosswise in half.
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12
Scrape away and discard the black gills inside.
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13
Cut the mushroom caps and stems into the thinnest possible slices.
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14
There should be about 3/4 cup.
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15
Set aside.
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16
Remove and discard the tomato seeds.
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17
Cut the flesh into 1/4-inch cubes.
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18
There should be about 1 1/4 cups.
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19
Pull away and discard the tough outer leaves of each artichoke.
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20
Cut away and discard the bottom stems of each.
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21
Using a sharp paring knife, trim all around the sides and base of each artichoke until each is smooth and white, with the green exterior pared away.
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22
As you work, rub the cut portions with half a lemon to prevent discoloration.
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23
Using a melon-ball scoop or spoon, trim away and discard the center fuzzy portion of each artichoke.
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24
Cut the artichokes into quarters, and slice each piece as thinly as possible.
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25
There should be about 2/3 cup.
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26
Put the haricots verts, mushrooms, tomatoes and artichokes into a bowl.
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27
Add salt and pepper to taste.
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28
Combine 8 tablespoons of the olive oil, the lemon and truffle juices and salt and pepper to taste in a mixing bowl.
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29
Beat with a wire whisk to blend.
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30
Pour this over the vegetables, and toss to blend.
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31
Spoon the vegetable mixture into the center of an oval or circular plate.
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32
If the langoustines or shrimp are to be grilled, place them on the grill, and cook about 2 minutes.
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33
Turn and cook about 3 minutes or until done.
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34
Cooking time will depend on the size of the shellfish.
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35
Do not overcook.
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36
If the langoustines or shrimp are to be cooked in a skillet, heat 2 tablespoons of the olive oil, and cook, shaking the skillet and stirring, about 5 minutes or until the shellfish are cooked through.
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37
Arrange the hot langoustines or shrimp around the vegetables, and spoon 1 tablespoon of olive oil over the shellfish.
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38
Garnish the dish with sprigs of chervil or parsley.
