Recipe for Artichoke Barigoule with Shrimp

Peel the artichokes. Remove the toughest outer leaves until you reach the tender inner leaves. Peel the stem and the heart (to remove the green parts that have a bitter taste). Cut the tops off at one-third of their height. Cut into wedges and immerse in lemon water (1 lemon).

Peel the prawns, leaving the tails on. Set aside. Sweat the removed shells. Add enough poultry stock to cover and cook for 20 minutes. Strain the broth and set aside.

In a skillet, sauté the chopped garlic and sliced onion in olive oil (4 tablespoons). Deglaze with lemon juice (grate the zest beforehand). Add the grated zest and sauté the artichokes. Add enough broth to cover and add the turmeric. Let simmer for 10 minutes, then remove the artichokes. Strain the broth, add coconut milk, emulsify with olive oil (2 tablespoons), and then add the julienned ginger (small sticks). Pour into a dish and add the artichokes.

To finish, sauté the shrimp for a few minutes. Arrange them on the plate. Sprinkle with a julienne of green apple.