-
1
Bring a large pot of water to a boil.
-
2
One at a time, cut the stems from the artichokes to leave a neat, flat base.
-
3
Lay an artichoke on its side, and cut away the upper third with a sharp knife.
-
4
With kitchen shears, remove the prickly leaf tips from each remaining leaf.
-
5
Rub the cut sides and bottom with a lemon wedge, squeezing lemon juice onto the cut areas.
-
6
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.
-
7
Drain upside down in a colander.
-
8
While the artichokes are cooking, heat the 2 Tbsp.
-
9
extra virgin olive oil in a large skillet over medium-high heat.
-
10
Add in the green onions and garlic, and cook, stirring for 1 minute.
-
11
Add in the shrimp, 1 tsp.
-
12
Essence, salt, parsley, oregano and lemon peel, stirring to mix well, and cook till the shrimp are pink, about 2 min.
-
13
Remove from the heat and let cold.
-
14
Preheat oven to 400 degrees.
-
15
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.
-
16
Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart.
-
17
In a large bowl combine the bread crumbs, 2 Tbsp.
-
18
extra virgin olive oil, Parmesan, lemon juice, remaining 2 tsp.
-
19
Essence and shrimp mix.
-
20
Adjust seasoning to taste.
-
21
Gently pull the leaves outward from the center till the leaves open slightly.
-
22
Fill the artichoke cavities with bread stuffing, then pack a little bit into the space between the leaves.
-
23
Place the artichokes in a large baking dish and drizzle the tops with remaining extra virgin olive oil.
-
24
Pour 1/2 c. of water into the bottom of the dish.
-
25
Bake till the artichokes are golden and the bread crumbs develop a nice crust, about 10 to 15 min.
-
26
Serve hot.
-
27
This recipe yields 4 servings.
