Orange Sauté

Preparation:

Preparation: Remove all the toughest leaves, tips and stems from the artichokes. Divide them in half, remove the hay, cut them into wedges and immediately immerse them in a saucepan filled with cold water acidulated with lemon juice. Add 2 tablespoons of oil and a pinch of salt. Bring to the boil and cook the artichokes over a very lively flame for about 4 minutes. At the end, drain them well and keep them aside. Wash the prawns under running water, drain them, dry them and brown them for a few minutes over high heat in a large pan with a spoonful of oil. Add the artichokes, some orange zest and mix. Sprinkle the preparation with 2 tablespoons of orange juice, add salt and pepper and remove from the heat after a few minutes. Distribute the chopped parsley on the preparation, add a drizzle of oil and serve.