Artichoke and shrimp salad

Wash the artichokes, remove the stalks and use a paring knife to trim off the hard and fibrous skin around the base. Cut off the spines and discard the hard outer leaves until you reach the lighter coloured ones near the heart. Quarter the artichokes, remove the choke and cut into julienne strips. Submerge in water acidified with the lemon juice. Plunge the artichokes into a saucepan of boiling vegetable broth and drain after about three minutes.
Wash the shrimps and steam for two minutes. Peel when lukewarm.
Arrange the artichokes on serving plates, scatter the shrimps on top and dress with P.D.O. Garda oil, salt and pepper.
Can also be used as a pasta sauce.