CookEat Recipe
Charred Spinach and Artichoke with Paprika
Pan-charred spinach, artichoke hearts and prawns are combined with softened red onion, garlic and paprika. Serve on baguette toasts spread with natural yogurt.
Method
Steps
Step 1
Use canned artichoke hearts in water, weighed drained and quartered. Wash and dry the spinach. Peel and finely chop the garlic and red onion. Use raw peeled, deveined prawns, thawed in the refrigerator if frozen.
Step 2
Heat 2 teaspoons olive oil in a wide pan over medium-high heat. Add the spinach in batches and cook for 1–2 minutes until wilted with a few coloured edges. Transfer to a bowl.
Step 3
Lower the heat to medium, add the remaining teaspoon oil and soften the onion for 5–7 minutes. Stir in the garlic and paprika for 30 seconds, then add the prawns. Cook for about 3–5 minutes, turning, until a clean thermometer reads 74°C in the thickest prawns. Add the artichokes and spinach to warm for 2 minutes.
Step 4
Slice the baguette and toast in a dry pan for 1–2 minutes per side. Spread yogurt onto the toasts, spoon over the prawns and vegetables and divide into six portions. Serve immediately.
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