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Recipes Appetizers Starters
Recipes Appetizers Starters
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| Servings: | 4 |
| Author Notes: |
The book this recipe comes from has over 500 recipes from more than 100 outstanding California cookbooks. The result is an eclectic mix, from trendy to traditional. This dish is perfect for a light lunch or brunch or even a picnic or brown bag lunch. |
| Ingredients: |
4 large artichokes, washed and trimmed
1 pound (about 2 cups) tiny cooked shrimp 2 tablespoons chopped parsley 1 teaspoon chopped fresh dill or tarragon 1 tablespoon, or more, lemon juice 1/2 Cup mayonnaise 2 tablespoons olive oil salt and pepper to taste |
| Instructions: |
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. |
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