Baby Shrimp Stuffed Artichokes Recipe

Bring a large pot of water to a boil.

One at a time, cut the stems from the artichokes to leave a neat, flat base.

Lay an artichoke on its side, and cut away the upper third with a sharp knife.

With kitchen shears, remove the prickly leaf tips from each remaining leaf.

Rub the cut sides and bottom with a lemon wedge, squeezing lemon juice onto the cut areas.

Place the prepared artichokes and the lemon wedges in the boiling water and simmer, partially covered, till the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 min.

Drain upside down in a colander.

While the artichokes are cooking, heat the 2 Tbsp.

extra virgin olive oil in a large skillet over medium-high heat.

Add in the green onions and garlic, and cook, stirring for 1 minute.

Add in the shrimp, 1 tsp.

Essence, salt, parsley, oregano and lemon peel, stirring to mix well, and cook till the shrimp are pink, about 2 min.

Remove from the heat and let cold.

Preheat oven to 400 degrees.

When the artichokes are cold sufficient to handle, press the leaves gently back so which the artichoke opens to reveal the inner choke and prickly leaves.

Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart.

In a large bowl combine the bread crumbs, 2 Tbsp.

extra virgin olive oil, Parmesan, lemon juice, remaining 2 tsp.

Essence and shrimp mix.

Adjust seasoning to taste.

Gently pull the leaves outward from the center till the leaves open slightly.

Fill the artichoke cavities with bread stuffing, then pack a little bit into the space between the leaves.

Place the artichokes in a large baking dish and drizzle the tops with remaining extra virgin olive oil.

Pour 1/2 c. of water into the bottom of the dish.

Bake till the artichokes are golden and the bread crumbs develop a nice crust, about 10 to 15 min.

Serve hot.

This recipe yields 4 servings.