Shrimp and artichoke in buttered lemon (lactose free)

Ingredients

• 340 g Artichokes
• 230 g Shrimps, peeled
• 70 g Unsalted butter, lactose free
• 3 pcs Spring onions, chopped
• 2 clove Garlic, peeled, whole
• 2 tbsp Lemon juice, fresh
• 1/2 tbsp Parsley, fresh, chopped
• 1/2 tsp Basil, dried, crushed
• 1/2 tsp Salt, fresh ground

Method

1. Cut off artichoke stems and discard.
2. With scissors, trim tips of leaves. In a large saucepan of boiling salted water, cook artichokes 30 to 45 minutes, or until bottoms are tender when pierced with a knife.
3. While artichokes are cooking, preheat oven to 220°C.
4. Drop garlic and parsley into a food processor then mince.
5. Add lemon juice, basil, and salt; pulse to combine. Add butter then blend until combined well.
6. Spread shrimp in a shallow baking dish large enough to hold them in one layer then sprinkle with chopped scallions.
7. Drop spoonfuls of butter mixture evenly over the top and bake, stirring once or twice, until shrimps are cooked through, about 5 minutes.
8. Invert artichokes on paper towels to drain, then add them into the baking dish. Add the remaining butter mixture if you still have, then grill the dish for 10 more minutes.
9. Divide artichokes and shrimp with sauce between plates then serve while still hot, with some lemon wedges.