Shrimp-Stuffed Artichokes
By: Taylor Davies
Published: Monday, November 30, 2009 - 1:28pm

Ingredients




4 mediums artichokes
1 cup cooked shrimp, shelled and deveined
1 1/2 cups soft bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
Fresh lemon juice

1 egg, beaten
Olive oil

Preparation

1 Prepare artichokes for stuffing: wash the artichoke and, using a sharp knice or scissors, cut off the top third of the vegetable.  Pull off the tough outside leaves around the base and discard.  Using your fingers, open the center leaves carefully.  Turn the artichoke over on a chopping board and press down firmly at the base to cause the leaves to spread open further.  Turn the artichoke right side up and pull the yellow and yellow-white leaves from the center. 2 Sprinkle the center, fuzzy portion of the vegetable with lemon juice to keep it from darkening.  Using a soup spoon or other substantial spoon, carefully scrape and pull the fuzzy and prickly portion from the hear of the artichoke. 3 Cut off the stem of the artichoke flush with the base. 4 Preheat the oven to 350F. 5 Cut the shrimp into smalll pieces and combine with bread crumbs, onion, salt, two teaspoons of lemon juice and the egg.  Spoon the mixture into the artichokes. 6 Place the artichokes in a small baking pan and pour boiling water around them to the depth of one inch.  Add one tablespoon lemon juice and brush the artichokes generously with olive oil.  Cover with aluminum foil and bake 30 minutes.

About


From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.