Serves 4<\/em><\/p>\n 20 jumbo shrimp tails Peel and devein shrimp. Skewer them lengthwise with a toothpick to hold Remove stems from tomatoes and cut into 1\/2-inch cubes.<\/p>\n Cook the beans in boiling salted water for about 3 minutes, or until tender.<\/p>\n Immediately plunge them into ice water to stop the cooking and to set the color. Drain well; set aside. In the same manner, cook the asparagus for about 4 minutes, the fava beans for about 2 minutes, and the fresh artichoke hearts for about 10 minutes. (Canned artichokes should be sliced about 1\/8-inch thick and not cooked.)<\/p>\n To make the vinaigrette, whisk the lemon juice with the oil and truffle juice. Season with pepper to taste. Place all vegetables in a shallow glass casserole and pour half the vinaigrette over them. Marinate in the refrigerator for 1 hour.<\/p>\n Season the shrimp with pepper. Saut\u00e9 over medium heat until cooked on both sides, about 3 minutes. Drain on paper towels, remove toothpicks, and set in refrigerator.<\/p>\n About 10 minutes before serving, remove shrimp and vegetables from refrigerator. Place equal amounts of vegetables on 4 serving plates. Place 5 shrimps on each bed of vegetables; spoon 1 tsp vinaigrette over each serving. Sprinkle with chopped fresh parsley and garnish with parsley leaves.<\/p>\n[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":" [vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none”…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":95,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1841","page","type-page","status-publish"],"yoast_head":"\n
\n3 medium vine-ripe tomatoes
\n6 oz French string beans (haricots verts), trimmed
\n12 medium asparagus spears
\n6 medium artichoke hearts (fresh or canned)
\n6 oz fava beans
\nJuice of 2 lemons
\n2 oz extra-virgin olive oil
\n2 oz truffle juice (the liquid in a can of truffles)
\nPepper to taste
\n1 bunch parsley, finely chopped
\n4 parsley sprigs, for garnish<\/p>\n
\ntheir shape; set aside.<\/p>\n