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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
Morito
Favourite dishes from celebrated London tapas restaurant, Morito
Inspired by the flavours of Spain and the Middle East
Make innovative tapas and mezze at home
Buy From
Introduction from Samuel & Samantha Clark
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.
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