Shrimp-Stuffed Artichoke

Ingredients

• 5 c. water
• 1 1/2 lbs unpeeled med-size fresh shrimp
• 8 oz. bottle Italian salad dressing
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 2 tbsp minced fresh parsley
• 2 tbsp minced sweet pickle
• 2 tsp capers
• 6 med. artichokes
• Lemon wedge

Directions

Bring water to boil; add shrimp, return to boil. Reduce heat and simmer 3 to 5 min. Drain and rinse with cold water. Peel & devein. Combine shrimp with next 7 ingredients in airtight container; cover and refrigerate overnight.

Wash artichokes by plunging up and down in cold water. Cut off the stem end, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away about a fourth of each outer leaf. Rub top and edges of leaves with a lemon wedge to prevent discoloration.

Place artichokes in large Dutch oven with about 1 inch of water. Cover and bring to boil; reduce heat and simmer 35 to 45 min. or till leaves will pull out easily. Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon. Chill artichokes.

Arrange on serving plates; spread leaves apart and stuff shrimp mixture into center.

Submitted 6/13/05.
Source: Southern Living 1984
Submitted By: Ruth A. Burbage
burbage@pell.net
Shrimp-Stuffed Artichoke