Shrimp and artichoke salad
Instructions
Bring your court-bouillon to the boil and plunge the shrimps, letting them cook for about 10 minutes.
Drain, sgusciateli, and keep your code aside.
Meanwhile, wash the artichokes, remove the hard leaves, the part with the thorns and hay.
With a sharp knife cut the hearts of artichokes to julienne and put them in salted water with a few drops of lemon, lest they turn black.
Drain and dry in a clean towel.
Put on the service code of shrimp and artichokes; season immediately with salt, olive oil, pepper and lemon juice.
Stir gently and serve.
It is an excellent appetizer: slightly tart flavor of raw artichokes it balances perfectly with that pretty sweet shrimp.
Ingredients and dosing for 4 persons
- 300 g of fresh pink shrimp
- 6 artichokes primizia riviera type (with plugs)
- 100 cl of court-bouillon with vinegar
- 4 tablespoons of olive oil
- 1 lemon (juice)
- Salt
- Freshly ground pepper