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Artichoke crudités and pink prawn tartare with lemon
€ 15-20
Let yourself be guided by the lightness of the flavour combination in this dish of raw artichokes and pink prawn tartare with lemon.
The artichokes are sliced raw. Tuscan extra virgin olive oil coats them, the lemon brings out their freshness, and the pepper adds just a hint of intensity. Completing the dish is a selection of lightly seared pink prawns, bringing the flavour of the sea to this simple, straightforward combination.
It is an essential starter but full of life. Few ingredients, chosen with care.
Ingredients
- Fresh artichokes
- Pink prawns
- Tuscan extra virgin olive oil
- Organic lemon juice
- Freshly ground black pepper
- Sea salt
Tips
- Ideal season: spring, when artichokes are most tender and fragrant.
- Wine pairing: a fresh, mineral white wine, such as a Vermentino from the Tuscan coast or a Fiano that is not too aromatic.
- Serving: serve cold but not ice-cold, so that you can appreciate every note of the ingredients.
