Pan-cooked prawns and artichokes with pearl barley

Ingredients

For 1 serving

• Shrimp160 g
• Artichokes1.5
• Pearl barley50 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: November – April

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed pearl barley for 30 minutes, until tender but still with some bite; drain.
2. Meanwhile clean the artichokes: remove the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, cut into thin wedges and remove the choke.
3. In a frying pan with a lid warm the oil with the crushed garlic over medium heat, add the artichokes and a pinch of salt and sauté for 2 minutes; add half a glass of water, cover and cook for 10 minutes, until tender when pierced.
4. Peel the prawns and remove the black vein.
5. Add the prawns to the artichokes and cook uncovered for 2–3 minutes, until pink and opaque; remove the garlic.
6. Serve the prawns and artichokes over the barley, finished with chopped parsley.