Tricolor appetizer with prawn tails and artichokes

With prawn tails and artichokes.

Ingredients for 4 people.

350 prawn tails
4 artichokes
180 g of potatoes
3 tablespoons of extra virgin olive oil
2 lemons
1 glass of white wine
1 bay leaf
1 tablespoon parsley
Salt and peppercorns.

Take the prawn tails, peel them and set them aside. Take one prawn at a time and with a sharp knife, cut the back and remove the intestine.
Boil some water in a saucepan, flavor it with peppercorns, white wine, a bay leaf and a pinch of salt.
In the meantime, clean the artichokes by removing the hardest outer leaves, cut them into segments, pour them into a bowl with fresh water and the juice of half a lemon.
Boil the shrimp for about 2 minutes in boiling water. Then drain them and pour them into a container and add the artichokes and potatoes cut into cubes and boiled. Season everything with an emulsion based on lemon juice, olive oil, salt and pepper.
Add the chopped parsley, season well and serve immediately.

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