Prawns with Artichokes and Shallots

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“Prawns and artichokes together is almost to good for words. Feel free to sub scallops for the prawns if you wish. Serve with a salad and hot bread.”

Ingredients Nutrition

  • 2 lbs fresh prawns, thawed if frozen prawns-peeled,deveined and rinsed
  • 2 lemons
  • 1 (14 ounce) jar artichoke hearts, drained
  • 2 tablespoons salt
  • 14 cup virgin olive oil
  • 5 tablespoons butter
  • 1 small shallot, peeled and finely chopped
  • 13 cup dry white wine
  • 1 -2 tablespoon fresh snipped tarragon
  • salt and pepper


  1. Place cleaned prawns in a large bowl and sprinkle with the juice of 1 lemon.
  2. Set aside.
  3. Cut artichoke hearts into quarters and set aside.
  4. Melt butter and oil together in a large skillet over medium heat.
  5. Add prawns and cook for 2 to 3 minutes, turn over and cook for 2 minutes more.
  6. Remove from skillet.
  7. Add artichoke hearts, shallots and wine to the skillet and bring to a boil.
  8. Reduce heat and cook for 4 minutes.
  9. Add the prawns, toss and cook for 3 minutes more, or until JUST done.
  10. Remove from heat and place on a serving platter or individual plates.
  11. Sprinkle with tarragon, salt, pepper and serve.

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