Artichokes Stuffed With Herbed Cream Cheese And Bay

Name: Artichokes Stuffed With Herbed Cream Cheese And Bay Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 artichokes; 2 lemons, cut in half; 4 ounces cooked bay shrimp; HERBED CREAM CHEESE; 8 ounces cream cheese, at room temperature; 3/4 cup mayonnaise, preferably homemade (good quality); 1/2 cup grated parmesan cheese; 1 shallot, minced; 1/4 cup minced celery leaves; 1 tablespoon fresh lemon juice; 1 tablespoon minced tarragon; 2 teaspoons minced basil; 1 teaspoon Worcestershire sauce; 1 teaspoon celery salt

Servings: persons

4 artichokes
2 lemons, cut in half
4 ounces cooked bay shrimp
HERBED CREAM CHEESE
8 ounces cream cheese, at room temperature
3/4 cup mayonnaise, preferably homemade (good quality)
1/2 cup grated parmesan cheese
1 shallot, minced
1/4 cup minced celery leaves
1 tablespoon fresh lemon juice
1 tablespoon minced tarragon
2 teaspoons minced basil
1 teaspoon Worcestershire sauce
1 teaspoon celery salt

1
FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
2
Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
3
Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
4
CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
5
Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
6
Rub all cut surfaces with one of the lemon halves.
7
Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
8
Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
9
Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
10
Drain the artichokes and set them upside down on paper towels to drain and cool.
11
WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
12
Spoon the herbed cream cheese into the artichokes, smoothing the top.
13
Top each artichoke with some of the shrimp and serve right away.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 artichokes, 2 lemons, cut in half, 4 ounces cooked bay shrimp, HERBED CREAM CHEESE, and more.

Yes, Artichokes Stuffed With Herbed Cream Cheese And Bay Shrimp 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.

That's it — enjoy your meal!

Artichokes Stuffed With Herbed Cream Cheese And Bay Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions