Cold artichokes filled with prawns and herbs and anchovy flavoured mayonnaise makes an attractive first course for a dinner party or a tasty and appetizing main dish for a summer lunch. This recipe uses a homemade mayonnaise but a bought one may be substituted if time is short.
6 artichokes juice of
4 pints water
2 tablespoons salt
6 egg yolks
2 teaspoon salt freshly ground pepper
½ teaspoon French mustard
1 teaspoon sugar
1 pint olive oil
4 tablespoons wine vinegar
1 tablespoon lemon juice
2 tablespoons finely chopped chives
1 teaspoon chopped capers
1 garlic clove, crushed
1 tablespoon chopped fresh or l-
1 teaspoons dried tarragon
6 canned anchovies, drained and finely chopped
2 tablespoons chopped parsley -g teaspoon cayenne pepper
2 lb. peeled prawns or shrimps (if frozen allow to thaw) 2 lemons, sliced
To make the mayonnaise, place the egg yolks in a medium-sized mixing bowl. Beat with a fork, rotary whisk or electric blender. Add the salt, 4 grindings of pepper, mustard and the sugar. Continue beating until the yolks are thick and creamy.
Still beating continuously, add
1 tablespoons of oil very slowly by dripping it from a spoon. If you are using an electric blender, set the speed to slow when adding the oil. If the sauce becomes too thick to beat easily, dilute it with a few drops of vinegar. Beating constantly, add the remaining oil a little at a time, until it is incorporated into the egg yolks. Add the vinegar and lightly beat to mix.
Add the lemon juice, chives, capers, garlic, tarragon, anchovies, parsley and cayenne pepper to the mayonnaise and beat well with a wooden spoon.
Taste and add more salt and pepper if necessary.
Put 1– lbs. prawns into a large bowl and stir in half of the dressing. Mix well and place in the refrigerator to chill.
Wash and prepare the artichokes for cooking. Dip the trimmed tops into the lemon juice. This prevents them from going brown.
Pour the water into a large saucepan, add the salt and bring to the boil. Place the artichokes in the water and boil for about 30 minutes or until they are cooked. Remove the artichokes with a slotted spoon and place upside down on kitchen paper towels and leave to drain and cool.
Gently pull the leaves of each artichoke apart and remove the yellow inner core. With a fork or spoon, scrape out the choke and discard it.
When the artichokes are really cold, fill the centre of each one with the prawn filling. Garnish each one with the remaining prawns or shrimps.
Serve on individual plates and place lemon slices around the edge. Serve the remaining filling separately.