Artichockes with Prawn Salad


Leonardo Pellacani



Serve 4

Wash the prawns by removing the shell and devein them, then cook them in boiling salted water for one minute. In the meantime, drain the Artichokes, cut of the stems and dice them up. Drain the cannellini beans from their liquid and rinse them under running water. Transfer the beans to a bowl together with the prawns and the artichoke concassé; season with extra virgin olive oil, thyme, pepper and salt. At this point, open the artichokes hearts by spreading the leaves and stuff them with the shrimp and cannellini bean salad. Spread the pepper cream over the plates and place three stuffed artichokes next to it, and serve.