Clean artichoke hearts, cut away tips of top leaves. Hollow out to get rid of the hay. Straighten the bottom. Sprinkle inside and outside with juice of one lemon. Cook in heavily salted water for 15 minutes. Cool. Cut chicken breast into strips. Whip the cream until stiff. Mix with juice of one lemon, mustard, ginger, oil, salt, pepper and sugar and season well. Add meat. Steep for 15 min.
Bend artichoke hearts apart. Pour in leaf lettuce. Garnish with oysters.
Serve:
as a drink:
Menu 1/99
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