Artischockensalat Mit Krabben – Shrimp and Artichoke Salad

Stew the crabs in boiling hot water for a short time, then chill and remove the shell. Clean the tender artichoke hearts, remove all hard leaves and cut them into very thin slices, season with salt and drizzle with juice of one lemon. Arrange on a platter, evenly distribute the crabs on top and season with the remaining olive oil, juice of one lemon, salt and pepper.

Wine recommendation from Allegra Antinori: It’s not easy to choose a wine that goes well with artichoke hearts. I find that Rose Scalabrone, with its aromas, light tannins and fruity character, accompanies this leafy salad wonderfully. A good alternative – thanks to its tannins rounded by fermentation in barriques – is Castello della Sala Chardonnay.

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