Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 globe artichokes or 4 small artichokes (Blanca de Tudela variety)
- 1/2 lemon
- 2 medium potatoes
- 1/2 lb large shrimp, fresh or frozen
- 3 cloves garlic
- 3-4 Tbsp Spanish virgin olive oil
- 1 large bay leaf
- 1 1/2 - 2 cups water
- salt and pepper to taste
- 1 egg
- 2 sprigs Italian parsley
- mayonnaise (optional)
Remove the tough outer leaves of the artichoke and trim the artichoke tops and stems. Cut the artichokes in half and rub the lemon half on the cut sides of the halves to prevent them from turning dark.
Peel the potatoes and cut them in half.
Remove the dry skin from the garlic cloves and finely chop the garlic. Pour a few tablespoons olive oil into a large heavy bottom frying pan or heat-proof clay dish. Heat pan on medium low heat and sauté the garlic in the pan. Add the artichoke and potato halves and lower heat. Cover and sauté for 10 minutes.
While artichokes and potatoes are cooking, place the shrimp with a pinch of salt and a bay leaf into a small saucepan and pour 1.5 - 2 cups water into pan to cover shrimp. Bring to a boil and cook for 10 minutes. Remove shrimp and set aside.
Hard boil an egg in a small pan, then remove and cool.
Pour water into the pan with artichokes and potatoes. Increase heat to medium and Cook until the artichokes are tender and potatoes are cooked, about 10-15 minutes.
In a medium frying pan, pour in 2-3 tablespoons olive oil. Add the shrimp and fry for 2-3 minutes. When the artichokes are cooked tender, add the shrimp to the artichokes and bring pan to just to a boil.
Peel the hard-boiled egg and chop. Finely chop the parsley and sprinkle over the plates.
Divide artichokes, potatoes, shrimp and broth between four plates. Spread chopped egg and parsley on the four plates. Serve warm.
Mayonnaise Option: Add a tablespoon of mayonnaise to the broth in each dish to create a creamy taste.