Try These Shrimp-stuffed Artichokes

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(WREG-TV) Chef Jennifer McCullough brought us a tasty recipe for shrimp stuffed artichokes.

They take a little effort but Chef Jen says they are more than worth it!

Shrimp-stuffed Artichokes (Makes 4 large or 6 medium stuffed artichokes):


4 large artichokes

2 lemons

1 lb uncooked shrimp

2 sticks plus 4 T unsalted butter

6 cups soft, fresh bread crumbs made from a white bread with soft crust

1 cup diced onion

2 T minced garlic

2 cups freshly grated Romano cheese

1/2 cup finely chopped fresh parsley

2 tsp.  finesly grated fresh lemon zest

salt and pepper to taste

Bring a large pot of salted water to a boil.  Then place another bowl of water with one squeezed lemon to the side.  Prepare the artichokes by chopping off the top 1.5 inch.  Then cut off the stem at the base.  Remove first layer of leaves at base.  With scissors cut the spiky tops of all leaves.  Work quickly so the artichoke doesn't brown and place each artichoke in the acidulated water until they are all prepped for boiling.  Boil artichokes for approximately 20-25 minutes until knife tender at the heart, but not falling apart.  Rinse with cold water, drain upside down on a towel and set aside.

Continue to boil artichoke liquid.  Add your favorite shrimp seasonings.  Clean and devein shrimp and boil for approximately three minutes or until just cooked through.  Drain and chill.

Pulverize bread crumbs until fine.  In a large saute pan melt 2 sticks of butter.  Add crumbs to this pan and cook until bread crumbs are golden stirring constantly.  Remove crumbs and place in a large, deep bowl.  In same saute pan melt remaining butter and sweat onion and garlic on low heat until soft and translucent.  Add this to bowl with bread crumbs.  Add chopped parsley, cheese and lemon zest to this mixture.  Place four shrimp to the side for garnish and finely chop remaining shrimp and add to breadcrumb mixture as well.  Check seasonings and set aside.

When artichokes are cool enough to handle remove choke by taking out all inner, purple, tough leaves then scraping out all hair.  Take care not to scrape out any of the heart.  Separate leaves carefully making room for stuffing.  Then spoon stuffing in the heart and placing small amount between every leaf.


Drizzle stuffed artichokes with olive oil.  Place in oven safe dish and bake for about 25 minutes at 350 or until hot and breadcrumbs are golden.

Enjoy hot or at room temperature

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