Prawns and Artichokes
|Artichoke hearts||6 Ounce (1 Tin)|
|Frozen prawns||10 Ounce (1 Packet)|
|Olive oil||6 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Watercress||1 Bunch (100 gm)|
Drain 1 tin artichoke hearts in a colander.
Pour over hot and then cold water and thoroughly drain.
Shake vigorously in a jar with a screw top 6 tablespoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour dressing over the artichoke hearts and marinate overnight.
Following instructions on the packet, prepare 1 packet of frozen prawns.
Mix cold prawns with 4 tablespoons Pepperoni Relish.
To serve, mix the marinade from the artichoke with the prawns and fill each heart.
Sprinkle with chopped parsley and serve on a bed of watercress and parsley.