Prawn-Stuffed Artichoke

Ingredients:
For artichokes:
2 cup of water
2 lemons, halved and juiced (keep the rind too)
4 fresh artichokes
1/2 cup olive oil
1/2 cup apple cider vinegar
1 small onion, finely chopped
1/2 tsp coriander seeds
1/2 tsp peppercorns
5 sprigs of thyme
5 springs of rosemary
4 bay leaves
For prawn stuffing:
250g butter
2 small onions, finely chopped
2 shallots, finely chopped
1/2 cup breadcrumbs
4 bay leaves
Cayenne pepper, to taste
Salt and pepper, to taste
500g prawns, peeled, deveined and finely chopped
Garnish:
1 small tomato, diced
1/2 avocado, diced
Thousand Island dressing or Aioli
Pinch of finely chopped parsley

Method:
In a large pot, combine water, lemon juice and rinds and bring to the boil. Snip the old leaves and tips off the artichokes then add to the pot, turning heat down to a simmer. Add oil, vinegar, onion, coriander, peppercorn, thyme, rosemary and bay leaves. Cover and let simmer for 30 minutes. Once cooked and soft, allow to cool in stock for 30 minutes.

In a large frying pan on medium heat, melt the butter and sauté onion and shallots for 1-2 minutes. Add the breadcrumbs and cook for another 1-2 minutes. Add bay leaves, cayenne, salt & pepper and prawns and cook for 1-2 minutes. Take off the heat and remove bay leaves.

Pre heat oven to 180C. Remove cooled artichokes onto a chopping board and cut in half. Scoop out the heart (I save these to eat another time), then fill with prawn mixture. Place filled artichokes onto a foil lined oven tray and bake for 30 minutes or until golden.

Garnish with sauce, tomato, avocado and parley. Serve.

*Serve with Sweet Chilli Brussels Sprouts & Roasted Broccoli With Garlic & Parmesan

Enjoy ;)