Preparation

• Remove the tough leaves from the artichokes until reaching the more tender leaves.
• Cut the stem of the artichokes and peel it with a knife until it is free of the fibrous outer layer.
• Cut approximately 2 cm from the tip of the artichokes to open them well for stuffing.
• To prevent oxidation, rub the artichokes with lemon juice or submerge them in a container with ice water and some sprigs of parsley.
• 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.
• Strain the fish stock and press the heads with a spoon to recover all the concentrated juice. Reserve the fish stock.
• Peel the prawns, removing the head and shell, leaving only the clean tails.
• 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.
• Meanwhile, in a pan, heat 30 g of butter and lightly brown the prawns over medium heat for 2-3 minutes.
• Chop the small prawns for the stuffing, and reserve the large ones to decorate the artichokes at the end.
• 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.
• 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.
• Let everything cook together for 5 more minutes, stirring occasionally so the flavors blend well.
• Next, place the artichokes in an ovenproof dish; carefully open them and fill them with the prepared stuffing.
• Once filled, sprinkle grated cheese on top of each artichoke to form a crispy layer.
• 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.