Prawns in cream of artichokes
Instructions
Peel the artichokes from the toughest outer leaves, time in salted water with the juice of half a lemon and boil them in salted water for 7-8 minutes; drain and cut in julienne strips and half the other half into pieces.
Puree the artichokes into pieces with a little salt, a little juice of half a lemon, 2 tablespoons of oil and lots of cooking water how much it takes to get a slightly liquid cream.
Pour the cream in a dish service and, by turning the plate, rivestitene.
Take the other half of artichokes and dress with salt, lemon juice, mint and 2 tablespoons of oil.
Put the strips in the middle of the plate.
Scalded the shrimp for 1 minute in boiling water.
Season with salt, lemon juice and the remaining oil and layer them decoratively on Artichoke and cream around the julienne.
Ingredients and dosing for 4 persons
- 20 prawns
- 8 artichokes
- 1 lemon
- Mint chopped field
- 5 tablespoons of olive oil extra virgin
- Salt