1. Shell the scampi completely, keeping the shells.
2. Toast the shells in a pan and add ice to obtain a fumet.
3. When the fumet is ready, filter it and use it to boil the black venus rice.
4. Prepare the tartare, mincing the scampi with a knife, adding 1 artichoke, flakes of chocolate, freshly ground pepper and the pink salt, leave to rest and then place it in the blast chiller to cool.
5. Coat the boiled rice with evo oil and salt and pepper to taste.
6. Plate up, placing a wafer of rice on the bottom of the plate and the scampi tartare on top; garnish with the artichokes.