Artichoke Salad, with Fried Shrimps

Remove the outer leaves of the artichoke hearts, remove the skin from the artichoke hearts and cut them in half. Later, fry them in hot olive oil until hot. Add culinary herbs and season with salt and pepper. After a few minutes (up to about eight minutes, depending on the size) remove the artichoke hearts from the frying pan.

In the same frying pan, heat the butter and sauté the shallot cubes. Add the chopped thyme and fill up with a little chicken stock. Boil the mixture to about one third, cool a little and mix with the remaining ingredients to a salad dressing. Season with salt and pepper, pour the marinade on the lukewarm artichoke hearts form and let stand for half an hour.

Flatten the shrimp and season on both sides with salt and pepper, roast in hot olive oil in about two to four minutes. Finally, sprinkle garlic and parsley into the roasting pan and toss through.

Remove the shrimp, arrange on plates with the marinated artichoke hearts and garnish with frisée lettuce and cherry tomatoes.

(*) If small artichoke hearts are not available, use regular, larger artichoke hearts. Break out the stems of the artichoke hearts. Tear off the leaves, peel off the bottoms on the outside, the “hay” on the inside. Rub the artichoke bottoms with lemon on the spot to prevent them from turning brown and place them in water with lemon until ready to use (or use an ascorbic acid l

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