Difficulty:[usr 2]
Turn the artichokes:cut the stem flush. With a sharp knife, remove 2 or 3 rows of large leaves, then peel the bottom like a potato, keeping only the edible parts. Rub the bottoms as you go, with 1/2 lemon to prevent them from blackening. Cook them for about 30 minutes in salted boiling water with the rest of the lemon juice added.
Wash and pat dry the lettuce, divide the leaves into serving plates. Drain the artichoke bottoms, remove the hay and cut them into thin cutlets on the plates.
Heat the sunflower oil in a nonstick skillet. Fry the scallops over high heat to sear them and color them. Allow about 30 seconds per side, depending on the size. Lower the heat, pour the vinegar, mustard and hazelnut oil into the pan. Season with salt and pepper, then mix well.
Divide the scallops over the artichoke cutlets and the salad leaves.
Coat with boiling vinaigrette, then sprinkle with hazelnuts and chopped chives.
Serve warm.
