Prawn, Artichoke and Jamon Canapes Recipe | Spanish Canapés
These Prawn, Artichoke and Jamon canapes from the Morito cookbook are perfect for serving with cocktails for a leisurely start to dinner parties.
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Cooking tools:
- Toothpick
- Chef's knife
- Cutting board
Ingredients
- 16 cooked prawns, peeled
- 2-4 fresh (cooked) or preserved artichokes, cut into 16 wedges in total
- 16 small, thin slices of jamón
- extra virgin olive oil
- a squeeze of lemon
- a handful of flat-leaf parsley, chopped
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