For ➋2 artichoke hearts
4 large prawns (uncooked, shells on)*
1 tbs olive oil
3 branches parsley
3 branches coriander
1 ts walnut oil
2 tbs balsamic vinegar
salt & pepper
juice of ½ lemon
1 egg yolk
½ lemon, sliced into wedges
Chop the coriander and parsley. Cut the artichokes into cubes and sprinkle with 1 tbs of lemon juice. In a frying pan, heat the olive oil. Add the artichoke cubes and sauté for 1 m.
Heat another frying pan over medium heat. Sear the prawns on both sides for 1 m.
Remove the pans from the heat and set aside.
In a bowl, mix together the prawns, artichokes, parsley, coriander, walnut oil, balsamic vinegar, salt, pepper and lemon juice.
Break the egg yolk and mix into the mix and serve immediately with lemon wedges.
*Substitute crayfish for the prawns and it becomes a dish from Friuli.
A classic Sicilian appetizer.
Read more Sicilian recipes: Sicilian swordfish, Sicilian olive sauce, a Sicilian salad, Sicilian broccoli, spaghetti with tomatoes, capers & mint.
