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Artichokes with prawns au gratin

Artichokes with prawns au gratin is a strange compination you will love this

Artichokes with prawns au gratin

Serves 5-6 people
12 large artichokes
1 cup of coffee oil
1 large onion, grated
1 coffee cup chopped dill
juice of 1 lemon
24 medium shrimp
1 tbsp vinegar
2 tbsp butter
3 tbsp flour
1 glass of lukewarm milk
2 tea cups cheese finely Crete
1 pinch nutmeg
Salt and pepper

Boil shrimp in ½ liter of water with some salt and 1 tablespoon of vinegar for 5 minutes. The pull out, let them cool and peel while removing the black enteraki them. The cut in 2, the leaves in a bowl.

Prepare artichokes. They remove the outer leaves and fluff, cut the stalk, the rub with 2 lemonokoupes tan and not pull from the bottom of a knife so that they can sit well in the pan.

In a medium saucepan add olive oil and sauté both the grated onion and the artichoke bottoms. Add 1 cup water, tea, lemon juice, salt and pepper.

From the time you boil the food cook for 5 minutes. Add dill and stir. Allow artichokes to cool.

Prepare the sauce. In a saucepan cook the butter with the flour until lightly browned. Pour in the lukewarm milk and stir until it becomes a sauce. Add salt, pepper and nutmeg. Finally add the cheese finely and stir in Crete.

Grease a medium pan of the oven and put in the artichokes. Divide up all the artichokes cut shrimp. Pour the sauce with one tablespoon. Keep the sauce to cover up the shrimp. Put the well with a fork.

Cook the artichokes in the 160th until the sauce to get a pink color. Drain the artichokes on a platter and serve them on the table.

Tips. 1. If you chop 3 slices bacon, toast them in a ramekin and toss with the shrimp. 2. To get the finest color bechamel beat 1 egg with 1 tablespoon water and brush the stuffed artichokes before the bake.
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