Preparation
Wash the shrimp and cook them in salted water for 3-4 minutes. Cool to room temperature and then sprinkle with lemon juice. Roll 4 shrimps in each tortilla with artichoke slices and béchamel sauce. Place in a refractory pan and place part of the sauce and grated mozzarella cheese. Bake in a preheated oven at a temperature of 275 ° F for 10 minutes and let them grill.