• 6 artichokes;
  • 500 g prawns;
  • 1 bunch of cleaned and washed rocket;
  • L’Asprigno lemon-flavored EVO oil;
  • Salt to taste;
  • Pepper to taste;



  1. Clean the artichokes and cut them into thin slices.
  2. Blanch them in 1 liter water, 0.15 liter vinegar and salt to taste.
  3. Once blanched, drain and leave to cool.
  4. After blanching the artichokes, clean the prawns and steam them. Once cooked, drain and allow the shrimps to cool as well.
  5. Combine the artichokes and prawns, placing them on a serving plate.
  6. Add arugula leaves as garnish and season with a pinch of pepper and enhance the taste with our L’Asprigno EVO Olive oil.
  7. A fresh, summer and delicious dish!

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