PICKLED ARTICHOKES WITH A PRAWN ESCABECHE | SA Garden and Home
Event planner Rudie Stoop (082 880 9369) and chef Nicky Gibbs (083 731 5208) team up to throw a chic cocktail party. To keep things stress-free, Rudie suggests
Ingredients
- 200g prawns, cooked and shelled
- 1 jar artichokes in oil, drained
- 15ml olive oil
- 45ml red peppers, diced
- 45ml tomato, diced
- 45ml onion, diced
- 5ml white wine vinegar
- 5ml lemon juice
- 5ml fresh coriander, chopped
- 2ml fresh chilli, chopped
- salt and ground black pepper
- fresh dill, fennel fronds or chives, to serve
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