Prawn, Artichoke and Jamon
The perfect accompaniment to drinks when entertaining friends and family. A gorgeous canape recipe for all occasions.
- 16 cooked prawns, peeled
- 2-4 fresh (cooked) or preserved artichokes, cut into 16 wedges in total
- 16 small, thin slices of jamón
- extra virgin olive oil
- a squeeze of lemon
- a handful of flat-leaf parsley, chopped
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.