I was scanning my New York Times Cook Book by Craig Claiborne last saturday night and came across with this type of appetizer. Since hubby and I bought 3 large artichokes a week ago, I was reminded to cook it before it went bad. Thanks for this tasty recipe. This is how I prepared my artichoke bottoms with shrimps.
Below is the original recipe:
6 cooked artichoke bottoms (I used 3 large ones)
3 tbsp olive oil
1 1/2 tbsp wine vinegar
salt and freshly ground black pepper to taste
1 cup cooked shrimp, cut into small pieces
1/2 green pepper, finely diced
1/3 cup mayonnaise
2 tsp lemon juice
paprika to taste
6 cooked whole shrimp
1. Prepare artichoke bottoms as for stuffed artichokes. Boil for at least 30 min until leaves easily taken out.
I didn't cut the top part, instead took removed the center leaves and spreaded open the remaining leaves so i could take out the fuzzy and prickly portion from the heart of the artichoke. I also cooked it first before removing the unwanted parts.
2. Marinate the artichoke bottoms in a mixture of the olive oil, wine vinegar, salt and pepper about 1 hour.3. Mix the cut-up shrimp, green peepper and mayonnaise seasoned with lemon juice and paprika. Pile the shrimp mixture atop the artichoke bottoms and place on individual serving plates. Pile the shrimp mixture atop the artichoke bottoms, cover with a thin layer of mayonnaise and garnish each with a whole shrimp.
Since my artichoke is big, i prepared on a piece and put the 6 whole shrimp atop on 1 large artichoke bottom.