Salad of young artichoke and shrimp

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Adelicious salad from one of our favorite culy blogs Photo-Copy Ann . Ann Vertriest makes the most delicious dishes and great photos.

For 4 persons:

  • 10 small artichokes
  • 200 grams of gray shrimp
  • 2 large handfuls of arugula
  • 1 bunch of flat-leaf parsley
  • 1 avocado
  • 4 tablespoons pine nuts
  • 2 lemons
  • 2+1 tablespoons olive oil
  • pepper and salt

Cleaning artichokes is surprisingly simple: cut off the heads of the artichokes by a third. Remove the lower leaves with a knife until you get to the soft leaves. Cut the stem to about 4 cm and peel it. Cut the artichoke in half lengthwise and scoop out the hairy heart with a spoon. Immediately rub the cut side of the artichokes with some lemon juice, otherwise they will immediately turn black.

Place the pine nuts in an oven dish and let them brown at 180° for 6 minutes.

Place a large pan on the stove and add water to a height of about 2 cm, add 2 tbsp olive oil and season with salt and pepper. Add the artichokes and let it simmer for 15 minutes under a lid. Make sure to keep the artichokes moist. After those 15 minutes, let them stew for another 5 minutes without a lid, to obtain a delicious slightly caramelised taste.

Pick the leaves of the flat-leaf parsley and mix them with the washed arugula. Peel and pit the avocado and cut into 2 cm cubes. Add these to the arugula along with the shrimp, pine nuts and artichokes. Season with some olive oil, lemon juice, pepper and salt.

Source: Culy by
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