Recipe :
Remove outer leaves and stalk of artichoke, slice off top quarter of head and trim leaves into bowl shape.
Add lemonjuice to a pan of water, then soak artichoke.
Meanwhile, blanch prawns in boiling salt water, strain and leave to cool.
Strain artichoke, cut leaves into strips and add prawns. Season with oil and lemonjuice, then sprinkle with pepper. Mix ingredients well.
Serve, garnished with roe.
Phil Vickery’s ultimate Christmas Fudge recipe This month Phil shows us how to make Christmas Fudge. Wrap it up in a posh box and you have the perfect homemade Christmas gift for friends and relatives...