Artichokes are one of my favourite vegetables, when in season, you will always find some in my fridge. I use them for my rices, in a salad, grilled, boiled, in an omelet, roasted, fried... oh, when thinly sliced and fried are amazing... I could eat six king size artichokes in a row! But I'm just being healthy, this is not gluttony, I swear ;D. This veggie is a great friend of your liver... go buy it and cook it! And then celebrate with some wine... you won't feel that guilty if you drink a bit more than usual ;D
This recipe is inspired in one of the dishes performed in the book: Working the plate from Christopher Styler. I got it as a present from Susan's Blogiversary Dash. I was lucky enough to have my name picked from the bowl. It's a beautiful book with great tricks, pictures and tips to make your plate look nice :D.Go and visit Sticky Gooey Creamy Chewy, she's got the most delicious recipes!!!!
You can also have it as a tapa... a colourful one, maybe you would prefer to have the hearts of the artichokes only... play around with the recipe and the sauces, a romesco would be great here too! This time, I boiled the artichokes and picked a green sauce for the dressing. The original recipe had an herbed Mayonnaise which is also a fantastic pick.Ingredients for 4 servings: 16 artichokes, 16 fresh shrimps (or frozen if they are good enough. If you choose this possibility, a good sign of high quality is seeing large and not broken whiskers), a bunch of fresh parsley, 4 garlic cloves, olive oil (0,4ยบ), salt and sea thick salt.
- Clean and take away the greener leaves of the artichokes and rub them with a lemon to avoid oxidation. Boil or Roast them until tender. I boiled them in salty water with some olive oil inside their hearts and some salt too. When tender, reserve.
- In a sauce pan, fry the shrimps with a generous amount of olive oil. Sprinkle with some salt, 30 seconds each side is enough. Reserve them aside and use that oil to make the sauce.
- Peel and chop the garlics and throw in the pan, turn heat low and when fragrant add the chopped parsley. Stir for some seconds and reserve.
- Peel the shrimps and if fresh squeeze their heads' juices inside the green sauce. Stir the sauce and add more olive oil if you feel it necessary.
- Present the plate with the artichokes, the peeled shrimp half in, the green sauce on top and inside the artichoke and sprinkle with some sea salt.
Still reading? Go rush to your favourite shop and buy the ingredients!!!! This is such a delicious dish :D
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