Ingredients
- Cuisinery artichoke bottoms: 4
- Large red shrimp: 8
- Octopus tentacles: 2 small
- Olive oil: 3 tbsp
- Garlic: 3 cloves
- Red pepper flakes: ½ tsp
- Juice of ½ lemon:
- Paprika: ½ tsp
- Cherry tomatoes: ½ cup
- Fresh parsley: 1 tbsp
- Salt & black pepper to taste:
- Microgreens or arugula:
Instructions
- 1. Prepare the Artichokes: Blanch the frozen Artichoke Bottoms in salted boiling water with a lemon slice for 15-20 minutes. Then, transfer to ice water to cool, then drain and set aside.
- 2. Sauté the Shrimp (and Octopus, if using): Heat 1 tbsp olive oil in a pan over medium-high heat, add the shrimp and cook for 3-4 minutes, flipping halfway, until pink and opaque.
If using octopus, add it at the last minute just to warm through. Then remove the shrimp (and octopus) from the pan and set aside.
- 3. Sauté the Artichokes & Garlic: In the same pan, add 2 tbsp olive oil over medium heat, add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally. Then, place the artichoke bottoms in the pan, cut-side down, and let them lightly sear for 1-2 minutes.
- 4. Assemble & Serve: Arrange the artichoke bottoms on a serving plate, place one shrimp (and a small piece of octopus, if using) on each artichoke bottom, sprinkle with paprika, salt, and black pepper to taste and squeeze lemon juice over it.
- 5. Optional Garnish & Serving Suggestion
Pair with crusty bread or a light white wine for an elegant seafood appetizer or main course.
