Artichoke And prawns Cocktail

(SERVES 6)

• 2*425 g/2 * 15 oz/2 large cans artichoke hearts, drained and quartered
• 225 g/8 oz/2 cups peeled prawns (shrimp)
• 45 ml/3 tbsp olive oil
• 30 ml/2 tbsp lemon juice
• Salt and freshly ground black pepper
• 150 ml/ ¼ pt 2/3 cup soured (dairy sour) cream
• 50 g/2 oz/1 small jar Danish lumpfish roe
• 6 whole unpeeled prawns

Put the artichokes in a bowl an add the peeled prawns. Drizzle the oil and lemon juice over and season with a little salt and lots of pepper. Toss gently and chill until ready to serve. Just before serving, spoon into six wine goblets. Top each with a spoonful of soured cream, the lumpfish roe. Hang a whole unpeeled prawn over the side of each glass and serve.