Artichoke Leaves With Shrimp And Fennel – a delicious recipe with lemon zest, lemon juice, salt, freshly ground pepper, extra-virgin olive oil, red onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk together first 4 ingredients until blended. Gradually whisk in 1/4 cup olive oil. Stir in onion, oregano, and fennel. Set aside.
2
Bring 3 cups water to a boil; add shrimp and cook 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, devein, if desired. Cut shrimp in half lengthwise. Set aside.
3
Cut off stem end so that artichoke will sit upright; place in a small saucepan. Squeeze lemon juice over artichoke. Add water to cover, salt, and 3 tablespoons olive oil; bring to a boil over medium heat. Cover; reduce heat, and simmer 20 to 30 minutes or until tender. Drain and cool.
4
Peel away leaves. Using a spoon, remove and discard thistle (choke) from the heart. Dice heart; add to vinaigrette.
5
Spoon vinaigrette on artichoke leaves; top with shrimp. Garnish, if desired.
534
kcal
Calories
27
g
Fat
17
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 1/2 teaspoons lemon zest, 1/4 cup fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, and more.
Yes, Artichoke Leaves With Shrimp And Fennel falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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