Artichoke soup with olive oil and prawn skewers

Huile d'olive de Nîmes PDO
Intense flavour
Crème d'artichaut à l'huile d'olive et brochette de gambas
A PDO
Preparation
10 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Gluten-free

Ingredients

A PDO
For 4 personnes
  • 400 g frozen artichoke hearts
  • 1 small shallot
  • 350 g of potatoes
  • 1 chicken stock cube
  • 110 ml crème fraîche
  • 2 tbsp full-flavoured olive oil
  • 700 ml of boiling water
  • Salt, pepper
For the spicy prawns:
  • 3 prawns per person
  • Espelette chilli
  • Ginger
  • Paprika
  • Turmeric
  • 1 clove of garlic
  • 2 tablespoons of full-flavoured olive oil

Tip

Intense-flavoured olive oil is extracted from fresh olives, harvested whilst still ripening. It may have a mild to moderate bitterness and a certain pungency. This oil adds a vegetal and herbaceous note to this dish (leaves, tomato plants, basil, etc.). Intense-flavoured olive oils: PDO Vallée des Baux-de-Provence, PDO Aix-en-Provence, PDO Nîmes, PDO Haute-Provence, PDO Provence, oil from the Aglandau, Bouteillan and Olivière varieties, Picholine, etc...

Instructions

  • Place the frozen artichoke hearts in a microwave-safe dish with a lid, along with the shallot (peeled and cut into quarters). Cook for 8 minutes at 600 watts (or use your hob!).
  • Add the peeled and chopped potatoes, the crumbled chicken stock cube and the boiling water. Cook for 12 minutes at 600 watts.
  • Meanwhile, prepare the prawns: peel the prawns. Finely chop the garlic. Mix 2 tablespoons of olive oil with the various spices and the garlic. Marinate the prawns in this mixture (for 5 to 10 minutes). Fry the prawns until they are golden brown.
  • Finish the artichoke purée by adding the cream, olive oil, salt and chilli, then blend until smooth.
  • Thread the prawns onto skewers and serve with the artichoke cream.

Tip

Intense-flavoured olive oil is extracted from fresh olives, harvested whilst still ripening. It may have a mild to moderate bitterness and a certain pungency. This oil adds a vegetal and herbaceous note to this dish (leaves, tomato plants, basil, etc.). Intense-flavoured olive oils: PDO Vallée des Baux-de-Provence, PDO Aix-en-Provence, PDO Nîmes, PDO Haute-Provence, PDO Provence, oil from the Aglandau, Bouteillan and Olivière varieties, Picholine, etc...
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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