Shrimp Stuffed Artichoke Recipes

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.

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.

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.

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.