Prawns with Artichoke Pesto

Ingredients for Prawns with Artichoke Pesto

• 2 large artichokes

• 1 cup (packed) fresh basil leaves

• 1 garlic clove

• 240ml extra-virgin olive oil

• 1 tablespoon freshly grated Pecorino Romano cheese

• 1 tablespoon freshly grated Parmesan cheese

• 32 cooked jumbo prawns, peeled, deveined

How to make Prawns with Artichoke Pesto

To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the centre. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.

Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in centre of platter. Surround with prawns and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.