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Categories:Viewed: 42 - Published at: 9 years ago
Ingredients
- 4 large artichokes, washed and trimmed
- 1 lb cooked baby shrimp
- 2 tablespoons chopped parsley
- 1 teaspoon chopped fresh dill or 1 teaspoon tarragon
- 1 tablespoon lemon juice, more to taste
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- salt
- pepper
Method
- Wash and trim artichokes.
- Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
- Turn them bottom up, place on paper towels and chill thoroughly.
- Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
- With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
- The artichoke should retain its shape with a hole in the center for the filling.
- Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
- Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
- Season with salt and pepper to taste, and additional lemon juice if necessary.
- Fill the artichokes with the mixture and serve.
