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.