Prawns with Artichoke Pesto

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant dish of succulent prawns with artichoke pesto offers a sophisticated twist on the classic seafood platter. By blending tender artichoke hearts with fragrant fresh basil and pungent garlic, you create a vibrant, earthy dip that perfectly complements the sweetness of the jumbo prawns. This recipe celebrates fresh, Mediterranean flavours and provides a lighter, dairy-free alternative to traditional mayonnaise-based seafood starters, making it an excellent choice for summer entertaining or a refined weekend lunch.

Preparing your own artichoke hearts from scratch adds an authentic touch, though the assembly remains remarkably simple once the pesto is blended. High in protein and heart-healthy fats from the extra-virgin olive oil, this dish is as nutritious as it is stylish. Serve it as a communal sharing platter in the centre of the table, perhaps accompanied by some crusty sourdough or chilled radishes for extra crunch.

Ingredients for Prawns with Artichoke Pesto

2 large artichokes
1 cup (packed) fresh basil leaves
1 vitlöksklyfta
240ml extra-virgin olive oil
1 tablespoon freshly grated Pecorino Romano cheese
1 tablespoon freshly grated Parmesan cheese
32 cooked jumbo prawns, peeled, deveined

How to make Prawns with Artichoke Pesto

To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the centre. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.

Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in centre of platter. Surround with prawns and serve.

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