Pan with cherry tomatoes, scampi and bacon artichokes

Name: Pan with cherry tomatoes, scampi and bacon artichokes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Garlic butter; 1 pack of Baguette buns to finish baking (2 pieces of 150 g each); 2 tin(s) (240 g each) Artichoke hearts; 12 discs (10 g each) Bacon; 1 (approx. 200 g) Courgette; 3-4 Stem(s) Thyme; 1 Garlic clove; 150 g cherry tomatoes; 12 ready-to-cook shrimps with tail (à approx. 30 g); 4 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper from the mill

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Garlic butter
1 pack of Baguette buns to finish baking (2 pieces of 150 g each)
2 tin(s) (240 g each) Artichoke hearts
12 discs (10 g each) Bacon
1 (approx. 200 g) Courgette
3-4 Stem(s) Thyme
1 Garlic clove
150 g cherry tomatoes
12 ready-to-cook shrimps with tail (à approx. 30 g)
4 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper from the mill

Directions

1
Cut garlic butter into about 16 slices. Cut about 8 diagonal slices into each baguette, put a slice of butter in each slice. Bread in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
2
manufacturer) Bake for 8-10 minutes.
3
In the meantime, put the artichokes in a sieve and drain well. Wrap a slice of bacon around each artichoke heart. Cut off the ends of the zucchini. Halve the zucchini lengthwise and cut into diagonally thick slices.
4
Wash the thyme, shake dry and chop except for something to garnish. Peel and coarsely chop the garlic. Wash and drain the tomatoes. Rinse shrimps cold and pat dry.
5
Remove the baguette from the oven and let it cool on a cake rack. Heat the oil in a large pan. Sauté the prawns and garlic for about 2 minutes while turning, season with salt and pepper and remove from the pan.
6
Fry the artichokes and zucchini in hot frying fat while turning for about 3 minutes. Add prawns with thyme and tomatoes and stir-fry. Season to taste with salt and pepper and garnish with thyme. Add garlic baguette.