Ingredients
- 6 artichokes;
- 500 g prawns;
- 1 bunch of cleaned and washed rocket;
- L’Asprigno lemon-flavored EVO oil;
- Salt to taste;
- Pepper to taste;
Procedure
- Clean the artichokes and cut them into thin slices.
- Blanch them in 1 liter water, 0.15 liter vinegar and salt to taste.
- Once blanched, drain and leave to cool.
- After blanching the artichokes, clean the prawns and steam them. Once cooked, drain and allow the shrimps to cool as well.
- Combine the artichokes and prawns, placing them on a serving plate.
- Add arugula leaves as garnish and season with a pinch of pepper and enhance the taste with our L’Asprigno EVO Olive oil.
- A fresh, summer and delicious dish!