Saturday, May 31, 2008

Artichoke & Prawn Cocktail

Artichoke and Prawn Cocktail
serves 6

900g/2lb canned artichoke
hearts, drained and quartered
225g/8oz peeled and deveined cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
150ml/5fl oz sour cream
salt and freshly ground
black pepper

• Put the artichokes in a bowl, and add the prawns. Drizzle the oil and lemon juice over the top, and season with a little salt and lots of pepper. Toss gently and chill until ready to serve.
• Just before serving, spoon the mixture into six wine goblets. Top each one with a spoonful of sour cream, and serve.

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