Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

Ingredients

• 8 jarred, oil-marinated long-stem artichoke hearts (1 lb. 2 oz.), plus 3 Tbsp. oil from the jar
• 1 garlic clove, minced
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. all-purpose flour
• 1 cup fino sherry
• 1 tbsp. soy sauce
• 6 jumbo shrimp or medium prawns, shelled (about 6 oz.)
• 1 tbsp. minced chives

Instructions

1. Heat a dry 12-inch skillet over very high heat. Once hot, add all 8 artichokes in an even layer, along with 3 tablespoons of oil from the jar. Fry, turning once, until each side is slightly golden and crisp, about 30 seconds per side. Add the garlic and 1 tablespoon olive oil and sprinkle the flour evenly over the pan; cook, stirring constantly with a wooden spoon, until the flour mixture is lightly toasted, about 20 seconds. Add the sherry, soy sauce, and 2 tablespoons water and stir to combine. Add the shrimp and reduce to a simmer. Let cook, turning the shrimp once or twice, until pink and cooked through, 3–4 minutes.
2. Spoon the artichoke hearts and shrimp onto a platter. Stir the chives into the sauce, and spoon the sauce over the dish to serve.