Stuffed Artichokes with Prawns
Artichokes taste wonderful and eating them encourages you and your dining partner to use your fingers in the most sensuous way.
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Cooking tools:
- Microplane
- Stockpot
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Stove
- Plate
Ingredients
- Zest and juice of 1 large lemon
- Globe artichoks 2 , trimmed, and stalks and any tough outer leaves removed
- Olive oil: 1 tablespoon
- Clove garlic: 1 large , crushed or finely chopped
- Onions: 3 spring , finely chopped
- Peeled 175 g (6 oz) , cooked tiger prawns, shelled, but tails left on
- 4 plum tomatoes, quartered, deseeded and cut into small dice
- Salt
- black pepper
- Lemon-flavoured olive oil, to serve
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