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Artichokes
Stuffed With Shrimp
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Large saucepan |
6 servings |
400° F. oven |
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Large skillet |
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Large baking pan
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- 6 large artichokes
- 3/4 cup (1 1/2 sticks) butter
- 2 1/2 cups chopped onion
- 4 ounces shrimp, cut into 1/8 inch dice
- 1 cup Gonnella Bread Crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup lemon juice
- 1/4 cup clam juice
- Salt and pepper to taste
Remove lower leaves of artichokes and cut off stems. Cut off top
1/2 -inch from each artichoke; with kitchen shears, trim thorny tips
from leaves. Stand artichokes upright in saucepan, add 2 to 3 inches
of water and bring to boil; reduce heat, cover and simmer 45 minutes,
or until base is tender when pierced with a fork. Drain. Pull apart
center leaves and remove fuzzy choke from heart; discard. Set aside.
Melt butter in skillet over medium heat. Add onion and shrimp and
cook, stirring occasionally, about 5 minutes. Preheat oven. Remove
from heat and stir in bread crumbs, cheese, lemon and clam juices,
salt and pepper, mixing thoroughly. Spoon into center of each artichoke,
dividing evenly. Place artichokes in pan and bake 15 minutes. Serve
hot or at room temperature.
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