Summary

Ingredients

• 1 can artichoke hearts
• 1 medium onion (s) or 2 shallots
• 20 m. Shrimp (s) or cocktail shrimp
• 4 clove garlic
• 30 g butter
• 25 g flour
• 350 ml vegetable stock
• 100 ml cream, crème fraîche, crème légère or sour cream
• 50 ml white wine or without white wine, but a total 400 vegetable stock
• 100 g cheese, rated
• 1 tablespoon lime juice or lemon juice
• salt and pepper
• 250 g spahetti
• 2 tablespoons oil
• 0.5 ½ bunch dill, fresher, chopped
• 1 lime (s)
• some pepper, coarser
• Fat for the baking dish

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Instructions

1. Drain the artichoke hearts and halve them, possibly quarter them, finely chop the onions and garlic cloves.
2. Fry the onion in the butter until translucent, dust with the flour and briefly toast, then deglaze with the vegetable stock, cream and wine while stirring and bring to the boil. Stir in the cheese and season the sauce with salt, pepper and lime juice.
3. Now cook the pasta until al dente according to the instructions on the packet.
4. Wash the prawns (remove bowel if necessary), pat dry and fry them in hot oil for 3-4 minutes, then add artichokes and garlic, toss for 1-2 minutes and season with salt and pepper.
5. Drain the pasta, mix with the sauce and place in a greased baking dish. Spread the prawn and artichoke mixture on top and bake everything at 180 ° C for 10-25 minutes.
6. Sprinkle with dill, lime wedges and coarse pepper before serving.