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Gallery Artichoke Bottoms with Shrimp and Citrus Salsa Recipe Summary Servings: 10

Ingredients Ingredient Checklist 3 lemons, halved 10 medium artichokes 1 3/4 teaspoons salt 1/2 tablespoon whole peppercorns 2 bay leaves 1 small clove garlic, peeled 3 tablespoons extra-virgin olive oil 12 ounces medium shrimp, shelled and deveined 1/8 teaspoon freshly ground pepper 1 small head lettuce Citrus Salsa

Cook’s Notes Make the artichoke-bottom recipe first, then proceed with the salsa.

Gallery Artichoke Bottoms with Shrimp and Citrus Salsa

Recipe Summary Servings: 10

Artichoke Bottoms with Shrimp and Citrus Salsa

Artichoke Bottoms with Shrimp and Citrus Salsa

Artichoke Bottoms with Shrimp and Citrus Salsa

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 3 lemons, halved 10 medium artichokes 1 3/4 teaspoons salt 1/2 tablespoon whole peppercorns 2 bay leaves 1 small clove garlic, peeled 3 tablespoons extra-virgin olive oil 12 ounces medium shrimp, shelled and deveined 1/8 teaspoon freshly ground pepper 1 small head lettuce Citrus Salsa

Directions

Fill large nonreactive pot with cold water. Quarter two lemons; squeeze juice into water, and add quarters to pot. Trim one artichoke at a time, cutting stem to one-half inch. Remove leaves down to fuzzy choke, and neatly trim bottom of green exterior. Transfer artichoke to water. Repeat for all artichokes. Add 1 1/2 teaspoons salt, peppercorns, bay leaves, garlic, and 1 tablespoon oil. Cover, bring to a boil, and reduce to simmer. Cook, covered, over low heat until tender when pierced in center, 20 to 30 minutes. Drain.

Meanwhile, cook shrimp in boiling water until opaque, 2 to 3 minutes. Strain; place under cool running water to stop cooking. Cut into three-quarter-inch pieces. Set aside.

When artichokes are cool, 15 to 20 minutes, scoop choke; discard. Neatly trim artichoke bottoms; transfer to shallow container. Drizzle with 2 tablespoons oil, 2 tablespoons juice from remaining lemon, 1/4 teaspoon salt, and pepper. Coat artichokes in mixture. May be refrigerated up to one day ahead.

Place the artichokes on a serving dish or platter. Arrange a small lettuce leaf on top of each artichoke. Fill each with shrimp and salsa.

Cook’s Notes Make the artichoke-bottom recipe first, then proceed with the salsa.

Cook’s Notes

Make the artichoke-bottom recipe first, then proceed with the salsa.

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All Reviews for Artichoke Bottoms with Shrimp and Citrus Salsa

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All Reviews for Artichoke Bottoms with Shrimp and Citrus Salsa

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest