Nutritive InformationPer serving
- Calories: 200Kcal
- Carbohydrate: 11g
- Sugars: 8g
- Protein: 26g
- Fat: 8g
- Saturated: 1.5 g
- Fibre: 2g
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 and black pepper
Lemon-flavoured olive oil, to serve
- Put the lemon juice in a large pan of water and bring to the boil. Lower the artichokes into the boiling water. Cover the pan and cook the artichokes for about 20 minutes, or until you can easily pull a leaf away from the base.
- Remove the artichokes from the pan and set aside, upside down, to drain and cool. Slice off the top and scoop out the hairy choke.
- Heat the olive oil in a pan, add the garlic and cook over a medium heat for 4 minutes. Add the spring onions and cook for 2-3 minutes. Add the prawns and cook for a further 2 minutes, stirring continuously. Stir in the tomatoes, lemon zest and seasoning.
- Spoon the prawn mixture into the artichokes. Drizzle with a little lemon flavoured olive oil, and garnish with extra lemon zest, if you wish. Serve immediately.