Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Appetizer | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Can use packaged bread crumbs, but home made ones are better. See the recipe elsewhere. |
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Serving Suggestions:
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Serve topped with white wine sauce. |
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Ingredients:
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2 artichokes Blanching liquid (blanc): 1 gallon water 1 tbs. salt 3 lemons, squeezed 1 lemon sliced 1/4" 2 oz. flour 3 fresh oregano sprigs 1 clove garlic, halved 1/2 tsp. red chili flakes Artichoke Stuffing: 2/3 quart Italian bread crumbs 4 oz. softened butter 1 tbs. basil chiffonade 1 tbs. fresh parsley, chopped 1 tbs. olive oil 4 cooked shrimp White wine sauce (see recipe elsewhere) |
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Instructions:
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1. Cook the shrimp by marinating them in olive oil, salt and pepper for a while. Then grill or saute. Remove shells. Chop finely. 2. Make the blanching liquid by combining all ingredients and bringing to a simmer. 3. Make the stuffing by combining the Italian bread crumbs, olive oil, basil, parsley, salt and pepper. Then add softened butter and olive oil. Fold in the chopped shrimp at the end. 4. For the artichokes: cut off about 1" from the top of the artichokes. Trim the stem. Drop into the simmering blanching liquid and cook for 16-20 minutes. Cool. 5. Cut the artichokes in half all the way through the stem and remove the choke. Stuff each leaf with about 1/2 tbs. of stuffing. Stuff the choke area. (Can leave whole, just take all leaves from center and scoop out the choke.) 6. Place into a baking dish, add some hot water to the bottom of the dish, cover with aluminum foil and bake for 15 minutes at 450°F. Serve with white wine sauce on the side. |
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2001-03-11