Prep 15 mins
Cook 45 mins
In New Orleans a stuffed artichoke is a tradition. Garlic, cheese, olive oil, and bread crumbs, all stuffed in and around the leaves make for some really good bites to eat with cocktails. Add shrimp, crab or crawfish to send it over the top! In this recipe the leaves are removed and then topped with the delicious stuffing.
- 1 lb boiled shrimp, peeled
- 1 large fresh artichoke
- 3⁄4 cup olive oil
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 1⁄2 green bell pepper, finely chopped
- 2 cups green onions, finely chopped
- 2⁄3 cup fresh garlic, very finely chopped (from about 3 heads garlic)
- 1 (14 ounce) can artichoke hearts, finely chopped, liquid reserved
- 2 cups Italian seasoned breadcrumbs
- 1 cup romano cheese, shredded
- 1 tablespoon parmesan cheese, grated
- 1 tablespoon paprika
- Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.
- Cover and cook on high for 7-9 minutes, or until tender.
- Drain and let cool.
- Remove and refrigerate leaves.
- Chop heart and tender center of stem; refrigerate if prepared ahead.
- Heat together olive oil and butter in a very large skillet.
- Add onions, bell peppers, green onion and garlic; cook over high heat until clear and tender, 8 to 10 minutes, stirring occasionally. Add canned artichokes, liquid from can, and reserved artichoke heart and stem.
- Thoroughly mix in bread crumbs, then cheeses. Remove from heat.
- Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.
- Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.
- Serve on pretty platter.