2) Heat oil in a large skillet over medium-high heat. Add the prawns and cook 2 to 3 minutes per side, until opaque in the middle and bright pink on the outside.
3) Meanwhile, in a food processor, combine the artichoke hearts with 1 tbsp of oil from the jar, the white beans and sour cream. Process until smooth. Fold in the parsley.
4) Serve most of the prawns over the artichoke puree (reserve 8 prawns for another meal). Squeeze lime juice over prawns and serve on the side.