Shrimp Stuffed Artichokes Recipe:
Description: This delectable recipe for Shrimp Stuffed Artichokes is sourced from the esteemed “Best of the Best California Cookbook, 2000,” curated by Gwen McKee and Barbara Mosley of Quail Ridge Press. With over 500 recipes handpicked from a vast array of outstanding California cookbooks, this dish epitomizes the fusion of fresh, flavorful ingredients that define Californian cuisine.
Recipe Category: Vegetable
Keywords: Weeknight, Less than 4 Hours
Cooking Time: 50 minutes
Preparation Time: 25 minutes
Total Time: 1 hour and 15 minutes
Ingredients:
- 4 artichokes
- 1 cup baby shrimp
- 2 tablespoons chopped parsley
- 1 tablespoon chopped fresh dill or tarragon
- 1 tablespoon lemon juice, plus extra if needed
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- Salt and pepper, to taste
Nutritional Information (per serving):
- Calories: 272.2
- Fat: 8.9g
- Saturated Fat: 1.2g
- Cholesterol: 239.1mg
- Sodium: 1226.8mg
- Carbohydrates: 19.1g
- Fiber: 8.8g
- Sugar: 1.7g
- Protein: 31.2g
Servings: 4
Instructions:
- Begin by washing and trimming the artichokes, ensuring they are clean and ready for cooking.
- Steam the artichokes over boiling water in a covered kettle for approximately 30-40 minutes, or until they are tender when pierced with a fork.
- Once cooked, carefully turn the artichokes bottom up and place them on paper towels to cool thoroughly in the refrigerator.
- With the cooled artichokes, gently spread the center leaves of each one open enough to expose the thistle-like choke inside.
- Using a spoon, carefully scoop and scrape out the choke, being sure to leave the edible artichoke bottom intact. The artichokes should retain their shape, forming a cavity in the center for the filling.
- In a mixing bowl, toss the baby shrimp with the chopped parsley, dill or tarragon, and one tablespoon of lemon juice, ensuring the flavors are evenly distributed.
- In a separate bowl, blend together the olive oil and mayonnaise until well combined. Add this mixture to the shrimp and herb blend, tossing gently to coat all the ingredients.
- Season the shrimp mixture with salt and pepper to taste, adjusting the seasoning as needed. If desired, add additional lemon juice for a bright, citrusy flavor.
- Carefully fill each prepared artichoke with the shrimp mixture, ensuring they are generously stuffed.
- Serve the shrimp stuffed artichokes immediately, either as an elegant appetizer or a light main course, and enjoy the harmonious blend of flavors and textures.
This exquisite recipe promises to delight your palate with the succulent taste of shrimp, complemented by the earthy sweetness of artichokes and the vibrant freshness of herbs and lemon. Perfect for a special occasion or a memorable weeknight dinner, these Shrimp Stuffed Artichokes are sure to become a cherished favorite in your culinary repertoire.
