Method
1 Cut artichokes in half lengthways. Using a teaspoon, scoop out hairy chokes from centres of artichoke hearts. Cut each artichoke half lengthways into 3 wedges. Place artichoke in a bowl and cover with water. Add lemon juice.
2 To make gremolata, combine lemon rind, parsley, garlic and oil in a bowl. Season to taste.
3 Preheat a chargrill or barbecue on high. Alternately thread 3 artichoke wedges and 2 prawns onto a bamboo skewer. Repeat with remaining artichoke and prawns to make eight skewers. Drizzle with extra oil and season. Cook for 2-3 mins each side, until prawns are opaque and artichoke is tender. Brush prawn skewers with gremolata, arrange on a platter and serve.
This dish is so simple, and it makes a great starter. To boost the flavour, marinate the skewers in half the gremolata overnight.
Ingredients
Ingredients
Directions
1 Cut artichokes in half lengthways. Using a teaspoon, scoop out hairy chokes from centres of artichoke hearts. Cut each artichoke half lengthways into 3 wedges. Place artichoke in a bowl and cover with water. Add lemon juice.
2 To make gremolata, combine lemon rind, parsley, garlic and oil in a bowl. Season to taste.
3 Preheat a chargrill or barbecue on high. Alternately thread 3 artichoke wedges and 2 prawns onto a bamboo skewer. Repeat with remaining artichoke and prawns to make eight skewers. Drizzle with extra oil and season. Cook for 2-3 mins each side, until prawns are opaque and artichoke is tender. Brush prawn skewers with gremolata, arrange on a platter and serve.
