Shrimp Stuffed Artichokes

1. 1

   Wash and trim artichokes.

2. 2

   Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.

3. 3

   Turn them bottom up, place on paper towels and chill thoroughly.

4. 4

   Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.

5. 5

   With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.

6. 6

   The artichoke should retain its shape with a hole in the center for the filling.

7. 7

   Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.

8. 8

   Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.

9. 9

   Season with salt and pepper to taste, and additional lemon juice if necessary.

10. 10

    Fill the artichokes with the mixture and serve.

* Per serving · 4 servings · Values may vary.