Prawn and artichoke salad

 

Recipe Categories : | Salads | Prawns | Artichoke |

Serves : 6

Ingredients :

  • 6 globe artichokes
  • 1 lemon, cut in half
  • 1 lb large raw prawns, peeled and deveined
  • 4 oz French beans, trimmed and cut into ½" lengths
  • 2 lb large ripe tomatoes, skinned, seeded and cut into ½" pieces
  • 2 tbsp finely cut chives
  • 6 basil leaves, thinly sliced
  • 1 garlic clove, finely chopped
  • 4 tbsp sherry vinegar or red wine vinegar
  • 1 tspn grainy mustard
  • 3 tbsp onion, grated
  • 2 tbsp virgin olive oil

Preparation and Cooking Instructions

  1. Cut the stems off the artichokes. Rub the cut surfaces with one of the lemon halves to prevent discoloration. Bring 7 pints of water to the boil in a large saucepan. Squeeze the juice of the lemon half into water, then add the half itself. Put the artichokes into the water; reduce the heat to maintain a strong simmer, and cook the artichokes until they are tender - about 20 minutes. Remove the artichokes from the water with a slotted spoon and set them aside.
  2. Bring 2 liters of water to the boil in a saucepan. Add the juice from the second lemon half, and drop in the rind as well. Add the prawns and cook them until they are opaque 30 seconds - 1 minute. Drain the prawns, refresh them under cold water, and drain them again. Reserve six of the prawns for garnish; cut the remainder into 2cm pieces. Put the prawn pieces in a large bowl.
  3. When the artichokes are cool enough to handle, pull off their leaves. Discard the green outer leaves but save the inner ones for garnish. With a teaspoon, scoop the furry choke from each bottom and discard it. Cut the bottoms into 1cm long pieces and add them to the prawns.
  4. Blanch the beans in 1 liter of boiling water until they turn bright green and are tender yet still somewhat crisp - 1-2 minutes. Drain the beans, refresh them under cold running water, and drain them again. Transfer the beans to the bowl containing the prawns; add the tomatoes, chives, basil and garlic.
  5. In a small bowl, whisk together the vinegar, mustard, onion and oil. Pour this dressing over the prawns and beans, and toss well. Spoon the salad on to individual plates, garnishing each serving with the remaining artichoke leaves and one of the reserved whole prawns.