LARGE OPEN RAVIOLI WITH PRAWNS, ARTICHOKES FROM PAESTUM SEASONED WITH MARJORAM

Ingredients

• 120gr Whole prawns
• 100gr Artichokes
• 1gr Marjoram
• 20gr Extra virgin olive oil
• 3gr Salt
• 2gr Garlic
• 5gr Parsley
• 80gr Lasagne
• 5gr Brandy

Cooking Procedure
Carefully clean the artichokes, cut into 4 pieces, cover with water with lemon juice and bring to boil then strain.
Shell the prawns, don't throw away the shells. In a pan add oil and garlic toast the shells and add brandy.
Add 150 cc of water and let boil for 20 min. then filter.
Cook the lasagne sheets let cool.
Braise the artichokes with oil, garlic, and marjoram. Add the prawns cut in half and the filtered broth.
In the serving plate place 1 sheet of lasagne add the braised artichokes with all the ingredients.
Follow the same procedure 3 times for each plate.