Sauté Artichoke Bottoms with Shrimp

Ingredients

• Artichoke Bottoms: 8
• Large Wild Mediterranean Red Shrimp - Extra Large: 16
• Garlic: 3 cloves
• White wine: 150ml
• Isigny French Butter Barrate Rock Salt (Fresh): 4 tablespoons
• Lemon: 1
• Fresh parsley: 3 tablespoons
• Cherry tomatoes: 200g
• Olive oil: 2 tablespoons
• Salt and pepper:

Instructions

1. Pat the shrimp dry and season generously with salt and pepper.
2. Heat the olive oil in a large pan. Sauté the artichoke bottoms until golden brown on both sides, about 3-5 minutes total.
3. Remove the artichokes and keep them warm on a plate.
4. In the same pan, sauté the shrimp with minced garlic for 2 minutes per side until pink.
5. Add the halved cherry tomatoes and cook for 2 minutes until they start to soften.
6. Pour in the white wine and let it reduce by half.
7. Whisk in the butter and fresh lemon juice to create a glossy sauce.
8. Place the artichoke bottoms on serving plates and top with the shrimp.
9. Drizzle with the pan sauce and garnish with chopped parsley.