Artichoke bottoms with shrimp cocktail

for 4 people

4 slices of Pancroc Rye
8 small canned artichoke bottoms
200 g of small shrimps
4 tablespoons of low fat mayonnaise
1 tablespoon of ketchup
1 dash of Tabasco
1 teaspoon of orange juice
1 dash of Cognac
4 branchlets of dill
4 cherries

Let the artichoke bottoms drain well. Mix the shrimps with mayonnaise, ketchup, Tabasco, orange juice and cognac. Place the cocktail on top of the artichoke bottoms. Cut the Pancroc with a knife in halves and place the stuffed bottoms on it. Garnish with dill and cherries.

Tip:

The perfect party appetizers or savory snack.

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