The Shrimp and Artichoke Salad is a fresh and flavorful appetizer typical of Mediterranean cuisine. Fresh pink shrimp combine with the Riviera early artichokes, creating a unique synergy of flavors. The wine vinegar court-bouillon adds acidity and aromaticity to the preparation. The salad is flavored with olive oil, lemon juice, salt, and freshly ground pepper. Perfect for a summer lunch or as a light appetizer.
Bring the court-bouillon to a boil and immerse the shrimp, allowing them to cook for about 10 minutes
Drain them, peel them and set the tails aside
Meanwhile, wash the artichokes, remove the tough leaves, the spiny part, and the fuzzy center
Using a sharp knife, slice the hearts of the artichokes into julienne and place them in acidulated water with a few drops of lemon to prevent them from browning
Drain and dry them with a clean towel
Place the shrimp tails and artichokes on the serving plate; immediately season with salt, olive oil, pepper, and lemon juice
Gently mix and serve
This is an excellent appetizer: the slightly sour taste of the raw artichokes perfectly balances the rather sweet flavor of the shrimp.
Italy
| 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 |
