Scampi with artichokes to peck

07303 SCAMPI with ARTICHOKES to 6 PEOPLE INGREDIENTS 6 PECK artichokes, half a litre of broth, 1 litre of white wine, 1 onion, 1 carrot, 1 bunch of herbs (Bay leaf 1, 3 parsley stems, thyme and Rosemary), 100 g butter, scampi, lauro, 18 1 spring onion, a small carrot, a celery stalk, 250 g of vinegar Cut PROCEEDINGS net's thorny and hard bits of artichokes, then remove all outer leaves, leaving only those hold.

Finally remove the ' beard ' inside with a scoop or a teaspoon.

Then put them on the stove in a pot with half a litre of broth with meat or nut, half a litre of white wine, an onion and a carrot cut into wheels and the bouquet of smells.

When the broth is a boil, immerse the artichokes and cook for twenty minutes.

Then remove from broth and cut them into four parts each.

Then you reduce the stock by about three-quarters and binds to the end with the butter.

In the meantime Cook the prawns in a court-bouillon of one liter of water, vinegar, half a litre of white wine, 1 bay leaf, a cipollna, a small carrot and a stalk of celery.

Serve shrimp, peeled, drained and in a hot dish with artichokes and sauce, around or on one side, as a decoration, the heads of the prawns.