Scampi and baby artichokes in tocio (in sauce)
Restaurant Da Ignazio


Ingredients (serves 6)
900 gm. scampi, washed and shelled
18 castraure (small, first spring artichokes from Sant’Erasmo)
extra virgin olive oil
1-2 cloves of garlic
finely chopped parsley
400 gm. white corn flour
freshly ground white pepper
salt


Preparation
Clean the artichokes well, removing the harder leaves if necessary. Carefully slice the stalk and cut into segments. Fry the garlic for a few minutes in a little oil, then add the artichokes, salt, pepper and chopped parsley and cook over a low heat for about 10 minutes, stirring from time to time.

In the meantime, toss the scampi with a little oil, salt and pepper in another pan over a high heat. Add the scampi to the pan with the artichokes and leave to absorb the flavour for a few minutes.

Pour a layer of soft polenta into the dishes and arrange the scampi with the artichokes on top. Serve very hot.


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