Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 320gr. 16 prawns linguine 2 artichokes 1 cup dry white wine 1 sprig of parsley juice of 1 lemon olive oil salt pepper flour -------------------- ------ PROCEDURE Peel the artichokes by removing the outer leaves and tough part of the stem.
Divide in half 'and remove the beard and then cut into thin spicchietti. Put it to soak in a bowl with water and lemon juice to prevent blackening. Drain and pat dry. Peel the prawns and remove the black intestinal thread located on the back. Boil in salted boiling water for 5 minutes, then drain and keep aside.
Pour the wine into a saucepan, add 4 tablespoons of olive oil emulsion, and then reduce to three minutes. Move the slices of artichoke in a layer of flour and fry in hot oil. Remove them with a slotted spoon and drain on paper towels. In a pot, bring salted water to a boil. Dive into the linguine and cook until al dente.
Rovesciatele in a bowl and season with hot emulsion restricted, shrimp, parsley and fried artichokes. Stir and serve. 
Divide in half 'and remove the beard and then cut into thin spicchietti. Put it to soak in a bowl with water and lemon juice to prevent blackening. Drain and pat dry. Peel the prawns and remove the black intestinal thread located on the back. Boil in salted boiling water for 5 minutes, then drain and keep aside.
Pour the wine into a saucepan, add 4 tablespoons of olive oil emulsion, and then reduce to three minutes. Move the slices of artichoke in a layer of flour and fry in hot oil. Remove them with a slotted spoon and drain on paper towels. In a pot, bring salted water to a boil. Dive into the linguine and cook until al dente.
Rovesciatele in a bowl and season with hot emulsion restricted, shrimp, parsley and fried artichokes. Stir and serve.
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