Shrimp Stuffed Artichokes

Recipe by ngibsonn
READY IN: 1hr 15mins




  • 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.