Artichoke Heart & Trotter

From Le Ribouldingue in the 5th. I've not had this yet, but what an elegant dish.

4 artichokes

4 trotters

125 gr rucola

1 onion with clove

1 bouquet garni

fond de viande

maldon sea salt

ground pepper

1. boil artichokes in salted water for about a half hour; put in ice water when done; remove leaves, de-beard hearts
2. bring trotters to a boil, let simmer four hours; once cooked, remove meat from bone and cut into small pieces
3. spoon this meat into artichokes and cook in the oven for 15 minutes
4. serve with rucola, and drizzle with fond de viande