Artichoke cream with prawns and black truffle

For 6 persons

Ingredients:

200 g of artichokes for the cream
400 g artichokes for the chips
250 g fish stock
olive oil
Salt and pepper
Parsley
Lemon
15-20 g of cleaned black truffle

Crema de alcachofas con gambas y trufa negra

Cream of artichoke cream with prawns and black truffle

Elaboration:

1. Cook the artichokes well cleaned, adding the fish stock.
2. After cooking, grind the artichokes, season with salt and pepper and set aside.
3. Clean the artichokes for the chips, slice them and soak them in a few drops of lemon juice to prevent them from oxidising.
4. Then fry them in plenty of extra virgin olive oil.
5. Drain the artichokes on a plate and set aside.
6. Peel the prawns and fry them lightly on the griddle.
7. Place the warm artichoke cream on a plate and place the prawns on top.
8. Finally, add the artichoke chips and slice or grate the truffle on top of the still warm chips so that the truffle releases all its aroma.