Globe Artichokes With Prawns And Spicy Mayonnaise Recipe
Ingredients
| 600 ml/1 pint mayonnaise | ||
| Lemon juice | 4 Tablespoon | |
| Chives | 2 Tablespoon, finely chopped | |
| Capers | 1 Teaspoon, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Tarragon | 1 Tablespoon, chopped | |
| Anchovies | 6 , finely chopped | |
| Parsley | 2 Tablespoon | |
| Prawns | 250 Gram, deveined | |
| 6 globe artichokes | ||
| Lemons | 2 , sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix together the mayonnaise, 1 tablespoon of the lemon juice, the chives, capers, garlic clove, tarragon, anchovies, parsley, cayenne and seasoning to taste.
Add three-quarters of the prawns to the mayonnaise and mix well.
Chill in the refrigerator.
Cut the stalks off the artichokes.
Pull off any bruised or tough outer leaves, then slice off the top third of the artichokes.
Trim the tips of the remaining leaves using scissors.
Rub the cut edges with the remaining lemon juice to prevent discoloration.
Half fill a large saucepan with water and add 1 teaspoon salt.
Bring to the boil.
Place the artichokes in the water and simmer for 30 minutes or until tender.
Test by pulling out a leaf.
Remove the artichokes from the pan and place upside-down on kitchen paper towels to drain and cool.
Pull the leaves of each artichoke apart and remove the yellow inner core.
Scrape out the hairy choke and discard it.
Fill the centres with the prawn mayonnaise.
Garnish with the remaining prawns.
Serve on individual plates garnished with lemon slices.
Serve any extra sauce separately.
Add three-quarters of the prawns to the mayonnaise and mix well.
Chill in the refrigerator.
Cut the stalks off the artichokes.
Pull off any bruised or tough outer leaves, then slice off the top third of the artichokes.
Trim the tips of the remaining leaves using scissors.
Rub the cut edges with the remaining lemon juice to prevent discoloration.
Half fill a large saucepan with water and add 1 teaspoon salt.
Bring to the boil.
Place the artichokes in the water and simmer for 30 minutes or until tender.
Test by pulling out a leaf.
Remove the artichokes from the pan and place upside-down on kitchen paper towels to drain and cool.
Pull the leaves of each artichoke apart and remove the yellow inner core.
Scrape out the hairy choke and discard it.
Fill the centres with the prawn mayonnaise.
Garnish with the remaining prawns.
Serve on individual plates garnished with lemon slices.
Serve any extra sauce separately.
Chef
