8 pounds fresh prawns
1 cup artichoke hearts, drained
1/3 cup olive oil
1/3 cup white wine
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 dash ground black pepper
1 dash paprika
1 dash salt
1 dash dried oregano
2 teaspoons Italian seasoning
In a medium saucepan, heat olive oil over medium heat. Bring to a boil and cook until golden, about 10 minutes. Stir in wine. Remove from heat and stir in Worcestershire sauce, wine, garlic powder, pepper, paprika and salt. Reduce heat to low and simmer for 10 minutes.
Add prawns and cook until prawns are opaque, about 9 minutes. Transfer to a serving dish. Stir together the artichoke hearts and olive oil mixture. Refrigerate 4 hours.