Crispy artichoke salad with prawns and pistachio cream
Preparation
Clean the artichokes and cut into very thin slices. Mix with oil and Maldon salt. Clean and shell the prawns. Emulsify the roasted pistachio nuts with oil and lemons to create a cream. Serve the artichokes with the mixed salad leaves and prawns, garnishing with the pistachio cream.
Serves 4:
- 4 artichokes
- 20 prawns
- Maldon salt
- 50 g extra virgin olive oil
- 50 g pistachio nuts
- 1 lemon
- 50 g mixed salad leaves
