Shrimp And Artichoke Salad

Preparation:

Preparation: Bring the court-bouillon to the boil and dip the prawns in it, leaving them to cook for about 10 minutes. Drain them, shell them, and keep the tails aside. In the meantime, wash the artichokes, remove the hard leaves, the part with the thorns and the hay. With a sharp knife, cut the artichoke hearts into julienne strips and put them in water acidulated with a few drops of lemon, so that they do not blacken. Drain and dry them in a clean tea towel. Put the shrimp tails and artichokes on the serving plate; season immediately with salt, olive oil, pepper and lemon juice. Mix gently and serve. It is an excellent appetizer: the slightly sour taste of the raw artichokes balances perfectly with the rather sweet one of the prawns.