People: 4
Ingridients:
- 12 red prawns
- 50g of white truffle (Tuber Magnatum)
- 8 artichokes
- Bay leaf
- Garlic
- Whole peppercorns
- Sunflower oil
For the artichoke cream:
- 5 artichokes
- Half an onion
- 60g of potato
- Extra virgin olive oil
- Salt
- To make the artichoke cream, begin by frying the onion over a low heat.
- Peel the artichokes until you are left with just the heart, cut them into wedges and sauté them in a frying pan over a high heat.
- Peel and chop the potatoes and put them in a pan with the onion and the artichokes. Cover with water and bring to the boil.
- After 30 minutes, add some salt and blend the mixture until you obtain a smooth, thick texture.
- For the artichoke confit, peel the artichokes, leaving a bit of the stalk. Then, heat the oil with the bay leaf, garlic and peppercorns.
- Add the artichokes and cook over a gentle heat.
- Finally, sauté the peeled prawns with a little salt.
- To serve, cover the plate with the artichoke cream and neatly arrange the artichoke hearts and prawns on top.
- Finish by slicing some white truffle over the top. Bon appétit!
