serves 6
ingredients
900g/2lb canned artichoke
hearts, drained and quartered
225g/8oz peeled and deveined
cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed
lemon juice
150ml/5fl oz sour cream
salt and freshly ground
black pepper
• Put the artichokes in a bowl, and
add the prawns. Drizzle the oil
and lemon juice over the top, and
season with a little salt and lots of
pepper. Toss gently and chill until
ready to serve.
• Just before serving, spoon the
mixture into six wine goblets. Top
each one with a spoonful of sour
cream, and serve.
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