Artichokes Stuffed With Herbed Cream Cheese and Bay Shrimp

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
  • Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
  • Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
  • CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
  • Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
  • Rub all cut surfaces with one of the lemon halves.
  • Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
  • Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
  • Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
  • Drain the artichokes and set them upside down on paper towels to drain and cool.
  • WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
  • Spoon the herbed cream cheese into the artichokes, smoothing the top.
  • Top each artichoke with some of the shrimp and serve right away.
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