1. Cook the artichoke hearts in chicken stock. Prepare a vinaigrette with balsamic vinegar and olive oil; adjust the seasoning with salt and pepper.

2. Clean the arugula and keep cool. Cut the lemons and the tomatoes in fine julienne. Mix the grated parmesan and gruyere. Shape it on an oiled plate and bake for 8 minutes on 180°C.

3. Cut slices of artichoke, 1 mm thin, with a slicer starting from the base. Spread the artichoke slices on paper, forming rectangles of 10cm wide and 20cm long. Pour a little balsamic vinaigrette in the center of these rectangles, together with the julienne of lemons, tomatoes and a little rocket.

4. Roll gently, tighten paper and keep cool for one hour before serving. With the leftover artichoke, add a bit of the boiled artichoke water in the pot and continue cooking. Once softened, place in the mixer to mash and make a purée.

5. Season with a little salt and lemon juice. Season the balsamic vinaigrette rocket and serve.