To save time, you can pre-cook the artichokes. Remove the tough outer leaves until you reach the tender heart, trim the stem, and cut off the top half.

Meanwhile, bring a pot of water to a boil with the juice of half a lemon and a generous pinch of salt. Add the artichokes and cook for 30 minutes.

While the artichokes are cooking, peel the mushroom caps and remove the stems. Peel the shrimp. Once the artichokes are tender, drain them well.

Clean and slice the leek. Sauté it in a skillet with a little olive oil until crispy. Remove and set aside on a paper towel to drain excess oil.

In the same oil, add the drained artichokes and sear them over high heat until golden brown.

While the artichokes are browning, place the Havarti cheese on the serving plate and melt it, either in the oven or over heat. Once the artichokes are golden, place them on top of the melted cheese. Add more cheese on top while they’re still hot, and sprinkle the sautéed leek over them to help it stick.

Add the butter to the remaining oil in the skillet and let it melt. Add the mushrooms and cook until golden brown, then arrange them over the leeks.

Add a little more oil to the skillet and sauté the shrimp until golden. It’s best to leave the tails on for presentation and easy handling.

Spoon a teaspoon of tomato jam over the mushrooms. Using a skewer, thread the shrimp and pierce through the pincho to hold everything together. Drizzle the assembled tapas with the leftover cooking oil and serve hot.