Sautéed Artichokes With Shrimp tails and tomato water and Toscano extra virgin olive oil PGI emulsion

Ingredients for 2 people

  • 4 artichokes
  • 10 fresh peeled prawn tails
  • 1 ripe red tomato
  • 1 spoon of turmeric
  • Rice flour
  • Toscano PGI extra virgin olive oil
  • 1 clove of garlic
  • 1 sprig of parsley
  • Salt and pepper
  • ½ lemon



Clean the artichokes, pulling off the tough outer leaves from each artichoke and cutting off the stalks and the tops. Trim around the base of the artichoke to remove what remains of the tough outer leaves from the sides and base. Then cut the artichokes in half and remove the hairy ‘choke’ in the middle of the artichoke and put them in a bowl with cold water and the juice of half a lemon.
Clean the prawn tails and remove the intestine, if present. Coat them with rice flour and salt and fry them in extra virgin olive oil for two minutes one each side. Set them aside. Drain the artichokes and cut them in thin slices. Heat some oil, add chopped garlic and parsley and then the artichokes. Sauté for a few minutes seasoning with salt.

Put a glass of water in a small sauce pan. Cut a tomato in 4 pieces and boil the tomato in the water for 10 minutes, adding a pinch of salt. Drain the water and let it rest for a while. Then put the tomato water in a glass jar with 20g of Tuscan PGI extra virgin olive oil, close the glass jar with a lid and shake it until you obtain a foamy texture.

Put the artichokes in a ring mold to form a cylindrical composition, then slowly remove ring mold. Place the prawn tails on top of the artichokes. Dress with tomato and olive oil emulsion and season with pepper.