Shrimp and Artichoke Salad is a fresh and flavorful appetizer typical of Mediterranean cuisine. Fresh pink shrimp combine with early season Riviera artichokes, creating a unique synergy of flavors. The wine vinegar court-bouillon adds an acidic and aromatic note to the preparation. The salad is seasoned 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, letting them cook for about 10 minutes
Drain them, shell them, and set the tails aside
Meanwhile, wash the artichokes, remove the tough leaves, the spiny part, and the choke
With a sharp knife, cut the heart of the artichokes into julienne strips and place them in acidulated water with a few drops of lemon to prevent them from browning
Drain them and dry them on a clean cloth
Place the shrimp tails and artichokes on the serving plate; season immediately with salt, olive oil, pepper, and lemon juice
Mix gently and serve
This is an excellent appetizer: the slightly sour taste of the raw artichokes perfectly balances with the rather sweet taste of the shrimp
Italia
| Energy (kcal) | 48.53 |
| Carbohydrates (g) | 1.39 |
| of which Sugars (g) | 1.19 |
| Fat (g) | 2.86 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 3.45 |
| Fiber (g) | 1.85 |
| Sale (g) | 0.07 |
