Ingredients :

• The Scallops — Get them fresh, not frozen. The texture of a thawed scallop is cottony—it releases water into the tartare and drowns out other flavors. Ask your fishmonger for large scallops: they yield clean 1 cm cubes, providing the necessary bite to the dish.
• The Artichokes — Two artichokes might seem like little, but we only use the bottoms (hearts). Choose them heavy and tightly closed—an artichoke that is opening up is tired. The one-hour cooking time is essential: you want a bottom that yields under light thumb pressure, neither crunchy nor mushy.
• Granny Smith Apple — No other variety will do. Granny Smith provides a sharp acidity and a crunch that holds up even after a few minutes in the tartare. A Golden apple softens, a Fuji is too sweet. And its bright green color on the plate is a detail that matters.
• Walnut Oil — This is the main seasoning—so quality is directly felt. A cold-pressed oil has a slight bitterness and a very clear fresh walnut taste. Cheap oils are often rancid. Simple rule: smell before you buy; the bottle should smell like walnuts, not cardboard.