In a cooking pan, place 1 tbsp harissa paste diced onions, 8 halved cherry tomatoes and stir for around 5 minutes. Add coriander and parsley then incorporate the boiled peas, cook for 3 minutes stirring and set aside
In a cooking pan place 1 tbsp of white balsamic vinegar, black pepper and cook the shrimps until they form c shapes.
Cut the shrimps into chunks and incorporate them to the prepared base.
In a small bowl, place 1 tbsp tahini, add water gradually while stirring. Add black pepper and salt to taste.
Fill in each artichoke bottom with 2 tbsp of the mixture. Plate and decorate with coriander leaves, cherry tomatoes and peas. Serve with tahini dressing aside.