Fried artichokes with tiger shrimps and Greek olives

Fried artichokes with tiger shrimps and Greek olives

Together with Vladimir Bolibrukh, chef in Fairmont Grand Hotel Kyiv and VOGUE Café Kiev, we will prepare fried artichokes with prawns, Kalamata olives and sun-dried tomatoes, sprinkled with pine nuts and decorated with fried basil.

170 g canned artichokes
160g raw tiger shrimp tails
40g dried tomatoes
45g canned olives
5 g pine nuts
35g olive oil
2 to 3 cloves of garlic
Salt, spices
2 g of rosemary
8 g basil

Cooking method:
Prepared peeled shrimp tails cut in half and fry with garlic and spices, then add the artichokes, olives, rosemary sprigs, chopped sun-dried tomatoes. Fry all ingredients together for a couple of minutes.
Serve the dish in a big plate for spaghetti, sprinkle with pine nuts and fried leaves of basil.
Bon Appetit!

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