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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

Samuel & Samantha Clark


The perfect accompaniment to drinks when entertaining friends and family. A gorgeous canape recipe for all occasions.

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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.


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From the book: Morito

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