Artichokes stuffed with Shrimps & Peas

Ingredients

• 6 boiled artichoke bottoms
• 1 small sized onion
• 8 cherry tomatoes
• 1 tbsp harissa paste
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• 50g peas
• 10 medium sized shrimps
• 1 tbsp white balsamic vinegar
• Black Pepper
• 1 tbsp tahini
• 1/2 cup water
• Chopped coriander leaves
• 5 cooked cherry tomatoes
• 1 tbsp peas to decorate

Preparation

• In a cooking pan, place 1 tbsp harissa paste diced onions, 8 halved cherry tomatoes and stir for around 5 minutes. Add coriander and parsley then incorporate the boiled peas, cook for 3 minutes stirring and set aside
• In a cooking pan place 1 tbsp of white balsamic vinegar, black pepper and cook the shrimps until they form c shapes.
• Cut the shrimps into chunks and incorporate them to the prepared base.
• In a small bowl, place 1 tbsp tahini, add water gradually while stirring. Add black pepper and salt to taste.
• Fill in each artichoke bottom with 2 tbsp of the mixture. Plate and decorate with coriander leaves, cherry tomatoes and peas. Serve with tahini dressing aside.