1/2 x 290 g Jar Marinated Artichoke Antipasti, Drained and Quartered
Zest of a Lemon
2 Tablespoons Finely Chopped Fresh Curly Parsley
Salt and Freshly Ground Black Pepper
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to Gas Mark 4/ 180c/ fan oven 160c. Heat a non stick frying pan and spray with the cooking spray. Cook the onion for 3-4 minutes until softened but not coloured. Add the garlic and cook for 1 minute. Stir in the rice, then pour in the Martini and Pernod and allow it to bubble for 30-60 seconds. Transfer the mixture to a roasting pan and pour in the fish stock.
Bake in the oven for 20-25 minutes until nearly tender and the juices have been absorbed. Remove from the oven and stir in the king prawns and cooked prawns, artichoke hearts, lemon zest and season.
Cook in the oven for a further 5 minutes until the prawns are cooked. Check the seasoning, stir though the parsely and serve immediately.