Fried Shrimps on Artichoke Hearts and Tomato Vegetables

Dip the tomatoes briefly in boiling water, skin, halve and remove the seeds. Dice the flesh. Remove the stems from the artichoke hearts and cut them into quarters, chop the hard leaf tips. Remove the hay inside and grate the cut surfaces with lemon.

Heat the butter in a casserole and sauté the tomato pieces in it. Season with salt, pepper, basil and a little bit of sugar. Sauté the artichoke quarters in hot olive oil, season with salt and pepper and mix with the tomatoes. Simmer gently for a few minutes.

Rinse the shrimp, cut off the head and cut in half lengthwise with a sharp kitchen knife. Remove the dark intestines from the back. Heat the olive oil in a large frying pan and roast the peeled, minced garlic clove in it until golden. Add the scampi halves to the fat and fry at a high temperature, turning, for 2 minutes. Reduce the temperature and fry for another 2 minutes. Sprinkle with juice of one lemon and arrange on the vegetables.

Enjoy with crusty white bread.

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