Shrimp and Artichoke Salad is a fresh and tasty appetizer typical of Mediterranean cuisine. Fresh pink shrimp are combined with first-of-the-season Riviera-type artichokes, creating a unique synergy of flavors. The wine vinegar court-bouillon adds a tangy note and aroma to the preparation. The salad is seasoned with olive oil, lemon juice, salt and freshly ground pepper. Perfect for a summer lunch or as a light starter.
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Bring the court-bouillon to a boil and add the shrimp, leaving them to cook for about 10 minutes
Drain them, shell them and set the tails aside
Meanwhile wash the artichokes, removing the tough leaves, the thorny part and the choke
With a sharp knife cut the artichoke hearts into julienne strips and place them in water acidulated with a few drops of lemon so they do not darken
Drain them and dry them in a clean kitchen towel
Place the shrimp tails and artichokes on the serving plate; season immediately with salt, olive oil, pepper and lemon juice
Mix gently and serve
This is an excellent appetizer: the slightly tangy flavor of the raw artichokes is perfectly balanced by the rather sweet flavor of the shrimp
Italia
| Energy (kcal) | 27.31 |
| Carbohydrates (g) | 0.46 |
| of which Sugars (g) | 0.46 |
| Fat (g) | 0.95 |
| of which Saturates (g) | 0.16 |
| Protein (g) | 4.23 |
| Sale (g) | 0.05 |
