Stuffed Artichokes with Shrimp

Preparation

1. Remove the tough leaves from the artichokes until reaching the more tender leaves.
2. Cut the stem of the artichokes and peel it with a knife until it is free of the fibrous outer layer.
3. Cut approximately 2 cm from the tip of the artichokes to open them well for stuffing.
4. To prevent oxidation, rub the artichokes with lemon juice or submerge them in a container with ice water and some sprigs of parsley.
5. Remove the heads of the prawns and boil them in 1/2 liter of water with a pinch of salt for 30 minutes to obtain a seafood broth.
6. Strain the fish stock and press the heads with a spoon to recover all the concentrated juice. Reserve the fish stock.
7. Peel the prawns, removing the head and shell, leaving only the clean tails.
8. Next, boil the artichokes in salted water for 15-20 minutes, or until they are tender but whole, so they don't break when we stuff them.
9. Meanwhile, in a pan, heat 30 g of butter and lightly brown the prawns over medium heat for 2-3 minutes.
10. Chop the small prawns for the stuffing, and reserve the large ones to decorate the artichokes at the end.
11. In the same pan, brown 1 tablespoon of flour and gradually add the prawn head stock, stirring constantly until you obtain a béchamel that is slightly more liquid than usual.
12. After 15 minutes of cooking the béchamel, add the chopped prawns, a pinch of black pepper, a bit of nutmeg, and a touch of salt.
13. Let everything cook together for 5 more minutes, stirring occasionally so the flavors blend well.
14. Next, place the artichokes in an ovenproof dish; carefully open them and fill them with the prepared stuffing.
15. Once filled, sprinkle grated cheese on top of each artichoke to form a crispy layer.
16. Finally, gratinate the artichokes in a preheated oven at 180°C until the cheese melts and turns golden, and place a large prawn on top of each artichoke for garnish before serving.