Prawns with Pea Cream, Crispy Pancetta, and Oven-Crisped Artichoke
Prawns with Pea Cream, Crispy Pancetta, and Oven-Crisped Artichoke
26 Jan 2026
Chef
Ingredients
FOR THE PEA CREAM
English peas: 2 cups
Shallot: 1 (thinly sliced)
Unsalted butter: 1 tbsp
Heavy cream: 60 ml
Salt: to taste
Black pepper: to taste
FOR THE PRAWNS
Large prawns: 12 (peeled and deveined)
Dry white wine: 60 ml
Salt: to taste
Black pepper: to taste
FOR THE CRISPY PANCETTA
Thin slices of pancetta: 4 (cut into small strips)
FOR THE OVEN-CRISPED ARTICHOKE
Artichoke: 1 (or 2 small)
Lemon: 1
All purpose flour: for dusting
Extra virgin olive oil
Fine sea salt: to taste
This dish reflects Barbara Pollastrini’s quiet, ingredient-driven style: sweet prawns paired with silky pea cream, crisp pancetta, and delicate oven-crisped artichoke for contrast and balance.
How to make Prawns with Pea Cream, Crispy Pancetta, and Oven-Crisped Artichoke
01.
Make the Pea Cream
- Bring a pot of well-salted water to a boil.
- Blanch the peas until just tender, then drain.
- Melt the butter in a small saucepan over low heat.
- Add the shallot and sauté gently until soft.
- Add the peas, season lightly with salt and black pepper, and sauté for 1 minute.
- Pour in the cream and simmer gently.
- Blend until smooth and velvety, adding a little warm water if needed to adjust consistency.
- Pass through a fine sieve, if desired, and keep warm.
02.
Cook the Pancetta
- Place the pancetta in a cold pan and cook over medium-low heat until the fat renders and the pancetta is crisp.
- Transfer to paper towels to drain.
03.
Prepare the Oven-Crisped Artichoke
- Clean the artichoke by removing the tough outer leaves and choke.
- Slice very thinly and place in lemon water to prevent browning.
- Drain and dry thoroughly.
- Lightly dust with flour, shaking off excess.
- Arrange in a single layer on a parchment-lined baking tray, drizzle lightly with olive oil, and season with a pinch of salt.
- Bake at 400°F for 15–18 minutes, turning once, until golden and crisp.
04.
Cook the Prawns
- Season the prawns lightly with salt and black pepper.
- Melt butter in a pan over medium heat.
- Add the prawns and cook briefly, then deglaze with the white wine. Let the wine reduce quickly.
- Turn the prawns to coat in the butter and remove from the heat as soon as they are just cooked.
05.
TO SERVE
- Spoon warm pea cream onto each plate.
- Arrange the prawns on top, then finish with crispy pancetta and oven-crisped artichoke.
- Drizzle lightly with extra-virgin olive oil and serve immediately.
