About this recipe:Prawns and artichokes are topped with breadcrumbs, parsley, lemon juice and garlic butter and then baked. Serve with pasta or rice for a main course.
450g raw large prawns, peeled and deveined
1/2 (400g) tin artichoke hearts in water, drained
55g Italian seasoned breadcrumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1 1/2 tablespoons finely chopped garlic
1 tablespoon finely grated Pecorino Romano cheese
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 190 C / Gas 5. Lightly grease a 23x33cm or similar sized baking dish.
Arrange the prawns in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters and arrange in spaces between the prawns. Sprinkle the breadcrumbs and parsley over the prawns and artichoke hearts; sprinkle lemon juice over the crumbs.
Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the breadcrumbs. Sprinkle the top with Pecorino Romano cheese.
Bake in the preheated oven until the crumbs and cheese brown lightly and the prawns turn opaque and orange-pink in colour, 10 to 12 minutes. Serve hot.