While this marriage of artichokes and Sanlúcar prawns (called langostinos locally) in a fino sauce tastes like a timeless classic from the Sherry Triangle, it was created recently by young chef Javier Munoz at La Carboná, the restaurant owned by his parents in Jerez de la Frontera. The restaurant's motto is "Cocina con Jerez" (cooking with sherry), and Munoz, who worked previously at El Celler de Can Roca, concocted this appetizer as the ideal accompaniment to briny, nutty amontillado.
In Jerez, a sherry maker and a criminologist have embarked on a quest to find the oldest, most potent casks of amontillado (and discover why it just makes food taste better).
What You Will Need
- 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