Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! A salad topped with artichoke hearts and shrimp! The picture in the book looks very yummy.

Ingredients Nutrition

Directions

  1. Thaw shrimp if frozen. Remove artichoke stalks and top -leaves.
  2. In a large saucepan, combine 3 cups water, 1 teaspoon of salt and juice of 1 lemon. Add artichokes and enough hot water to cover. Bring to a boil; reduce heat and simmer 30 minutes.
  3. Set aside to cool in cooking water.
  4. Remove choke and outside leaves from each cooled artichoke. Cut large artichoke into quarters: cut small hearts in halves If lettuce leaves are large, tear into small pieces; arrange in a serving bowl.
  5. Crush garlic with a pinch of salt.
  6. In a small bowl, baeth together remaining lemon juice, garlic-salt mixture, oil, sugar, and white pepper.
  7. Arrange artichoke hearts, egg wedges, and shrimp on lettuce. Pour dressing over top; sprinkle with dill.