Artichokes and prawns warm salad with a mix of vegetables

50 min
Type of dish: Finger foods
Temperature: Warm
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Artichoke 1.2 kg
Prawns 0.4 kg
Carrots 0.1 kg
Cauliflower 0.1 kg
Salad tomato 0.2 kg
Parsley 1.0 g

The following elaborations are necessary for this recipe:

For the ragout:

  • Boil the artichokes with white stock or in a vacuum pack.
  • Separate the cauliflower, broccoli and romanescu florets and boil separately.
  • Make balls with the carrot, boil or steam.
  • Peel, deseed and dice the tomatoes. Other vegetables can be used (green beans, cherry, soya beans, etc.)
  • Chop the garlic and the parsley into brunoise.
  • Peel the raw prawns, remove the intestine, (leave the tail on to decorate).
  • Make a fumet with vegetables and the shells of the prawns, (boil 10 minutes).

For the bouquetiere of fresh vegetables and the vinaigrette.


For the ragout:

  • Heat the oil, add the prawns and sautée, then + garlic + vinegar (a few drops, optional) + the flour + fumet + the garnish (cauliflower, broccoli ...) and add salt.
  • Let boil for 1 minute covered, decorate with parsley and serve.

For the plating up:

  • Prepare a small bouquetiere of lettuce, (optional). 
  • In a deep plate place the ragout, sauce and decorate.
Nutritional information (1 portion)
Fiber 9.1 g
Saturates 2.81 g
Monounsaturated fatty acids 15.99 g
Polyunsaturated fatty acids 2.13 g
Cholesterol 75.3 mg
Calcium 178.46 mg
Iron 3.64 mg
Zinc 2.48 mg
Vitamin A 308.81 ug
Vitamin C 66.53 g
Folic acid 131.62 ug
Salt (Sodium) 261.58 mg
Sugars 4.55 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.