Prawn, Artichoke and Jamon
These colourful Prawn, Artichoke and Jamon canapes from the Morito cookbook are perfect for entertaining. Serve with cocktails for a leisurely start to a dinner party.
From the book
Introduction
The perfect accompaniment to drinks when entertaining friends and family. A gorgeous canape recipe for all occasions.
Ingredients
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 |
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.