Prawn, Artichoke and Jamón

Preparation info

  • Makes

    8

    • Difficulty

      Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

  • About

Ingredients

  • 16 cooked prawns, peeled
  • 2–4 fresh (cooked) or preserved artichokes, cut into 16 wedges in total
  • 16 small, thin slices of

Method

Spike 2 prawns, 2 artichoke pieces and 2 slices of jamón alternately on each cocktail stick. Drizzle with a little olive oil and a squeeze of lemon, season with salt and pepper, then sprinkle over the parsley.