Fish and Seafood Recipes - Prawn and Artichoke Adventure

Ingredients                 

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 45 ml/3 tbsp dry white vermouth

• 425 g/15 oz/1large can artichoke hearts, drained and chopped

• 100 g/4 oz/1 cup peeled prawns (shrimp)

• 6 stoned (pitted) green olives, halved

• Freshly ground black pepper

• 225 g/8 oz/2 cups farfalle

• Snipped chives

• 25 g/1 oz/2 tbsp Danish lumpfish roe

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Method:

1. Heat the oil in a saucepan. Add the onion and fry (sauté) gently for 3 minutes until softened but not browned.

2. Add the ver­mouth, bring to the boil and simmer for 1 minute.

3. Add the artichokes, prawns, olives and a good grinding of pepper. Heat through, stirring gently until piping hot.

4. Meanwhile, cook the farfalle according to the packet directions, drain. Add the chives and the sauce and toss well.

5. Spoon on to serving plates and top each with a spoonful of lumpfish roe.