Artichokes stuffed with seafood on background spinach

Ingredients: (serves 4)

• 16 medium artichokes
• One monkfish tail
• 100 gr. shrimp
• 100 gr. mussels
• Parmesan cheese
• White sauce (Spinach coulis)
• 2 spring onions
• 2 garlic cloves
• Parsley
• Nutmeg
• 100ml white wine
• 100ml Sherry
• olive oil, pepper and salt.

Directions:

1. Peel the artichokes until almost white, cut the tail and ends. 
2. Boiling water, salt and white wine until are soft but whole.
3. Empty them with a spoon, then leave them to drain upside down on absorbent kitchen paper.
4. Heat oil in a pan and fry the spring onions in it (white part only) finely chopped. 
5. Add the garlic and chopped parsley also. 
6. Cut and add the seafood (monkfish, shrimp, mussels). Reduce seafood water and add nutmeg and sherry.

Spinach coulis:

• Boil the spinachs and drain.
• Crush with white sauce to get the fine and creamy texture.

In the dish:

• At the base of a dish will three or four tablespoons of cream spinach. 
• We will place over four stuffed artichokes, cleanly and well presented. 
• Sprinkle Parmesan cheese over artichokes and put in the oven for a few minutes.