Prawns In Cream Of Artichokes

Preparation:

Preparation: Clean the artichokes from the harder outer leaves, dip them in water acidulated with the juice of half a lemon and boil them in salted water for 7-8 minutes; drain and cut half into julienne strips and the other half into pieces. Blend the artichokes in pieces with a little salt, a little juice from half a lemon, 2 tablespoons of oil and as much cooking water as needed to obtain a slightly liquid cream. Pour the cream into a serving dish and, rotating the dish, cover the bottom with it. Take the other half of the artichokes and season it with salt, lemon juice, mint and 2 tablespoons of oil. Place the julienne strip in the center of the serving plate. Blanch the prawns for 1 minute in boiling water. Season them with salt, lemon juice and the remaining oil and arrange them decoratively on the artichoke cream and around the julienne.