200g small peeled shrimp,
1 egg yolk,
1 lemon (+1 for serving),
1 tsp. cilantro,
1 tsp. of parsley,
salt and pepper.
Remove leaves and hay from the artichokes. Cut the bottom and remove the stem. Dice the artichoke. Put them in a bowl and pour over a little lemon juice. Mix.
In a skillet, heat olive oil, add the artichoke hearts and cook for 1 minute.
In a second skillet, sauté shrimp for 1 minute in a dash of olive oil. Off the heat, mix the contents of the two pans, stir and add the coriander, parsley and the juice of 1/2 lemon.
Prepare a vinaigrette with walnut oil, balsamic vinegar, salt and pepper. Add it to the rest of the preparation. Mix. Add the egg yolk. Mix everything. Serve warm, with lemon wedges.