Crayfish and artichoke starter

crayfish cocktail
Originally uploaded by kattebelletje.

It's strange when you start blogging. You start writing about all kinds of food, and dishes you happen to cook. But after a while you find, that you are actually eating a lot of similar dishes in a certain span of time! I seem to have spaghetti or some other pasta with tomato sauce ever so often, every week at least once. I make roast potatoes, probably every week too. And lasagna, every three weeks or so. I will make some special stuff, like jiaozi or chinese noodles or something, and blog about that. But you can only blog about these special dishes once, can't you? No use explaining it all again- although you could throw in some extra pictures on FLickr, or update the original slightly. Sometimes I think I make something original, only to find out it is already in the archives. Like this one. It started out as microwavable artichokes. That worked, although it took many more minutes than the claim of 17 - about 10 to 15 more. So I made a vinaigrette with strong Dijon mustard, loads of fresh tarragon and olive oil, but we didn't have the artichokes. They were supposed to be the starter of the meal, but, because of the microwave situation, we had the main course first. So, after that was finished, we were full and the artichokes had cooled off. Which left me with two artichoke hearts.
Cut these into small dice. Take about 100 grams of peeled crayfish, 3 tablespoons of mayonaise and 4 tablespoons of the tarragon vinaigrette. Cut 1 apple into julienne and add it to the cocktail. Add some more olive oil if the sauce is too thick. Serve with crackers or a slice of nice white bread, and some white wine.