Shrimp Stuffed Artichoke Food

STUFFED ARTICHOKES

Steps:

• Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
• Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

STUFFED ARTICHOKES WITH SHRIMP

Steps:

• Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
• Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
• To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
• Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
• To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

SHRIMP-STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat oven to 350 degrees.
• Drain and arrange artichoke bottoms in a buttered glass pie dish.
• In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
• Serve immediately.

SHRIMP STUFFED ARTICHOKE

Steps:

• 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.

SHRIMP STUFFED ARTICHOKES

Steps:

• 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.