Artichokes Stuffed With Shrimp And Green Goddess Dressing Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Artichokes72 Ounce (6 In Number, 12 Ounce Each)
 Water6 Quart
 Salt3 Tablespoon
 Mayonnaise3 Cup (48 tbs) (Freshly Made Or A Good One)
 Tarragon wine vinegar1 Tablespoon
 Lemon juice1 Teaspoon
 Chopped anchovies1 Tablespoon (6 To 8 Flat Anchovies Canned In Olive Oil)
 Chopped fresh tarragon/1 teaspoon dried crumbled tarragon1 Tablespoon
 Finely chopped scallions1⁄4 Cup (4 tbs)
 Finely chopped garlic1⁄4 Teaspoon
 Finely chopped parsley1⁄4 Cup (4 tbs)
 Cayenne1⁄8 Teaspoon
 Shelled cooked small shrimp2 Pound, chilled
 Lemon slices4

Nutrition Facts

Serving size: Complete recipe

Calories 6403 Calories from Fat 4711

% Daily Value*

Total Fat 524 g805.8%

Saturated Fat 48.4 g242%

Trans Fat 0 g

Cholesterol 480.4 mg

Sodium 22460.6 mg935.9%

Total Carbohydrates 229 g76.5%

Dietary Fiber 114.1 g456.3%

Sugars 21.4 g

Protein 213 g426.6%

Vitamin A 43.7% Vitamin C 479.7%

Calcium 116% Iron 182.8%

*Based on a 2000 Calorie diet

Directions

Trim the bases of the artichokes flush and flat so that they will stand upright without wobbling.
Bend and snap off the small bottom leaves and any bruised outer leaves.
Lay each artichoke on its side, grip it firmly and, with a large, sharp knife, slice about 1 inch off the top.
With scissors trim 1/4 inch off the points of the rest of the leaves.
Rub all the cut edges with lemon to prevent their discoloring.
In an 8-quart enameled or stainless-steel pot (do not use aluminum; it will turn the artichokes gray), bring about 6 quarts of water and 3 tablespoons of salt to a boil.
Drop in the artichokes and boil them briskly, uncovered, for about 30 minutes, turning occasionally.
They are done when their bases show no resistance when pierced with the tip of a small, sharp knife.
Drain them upside down in a colander.
When they are cool enough to handle, spread their leaves apart gently, grasp the inner core of yellow, thistle-like leaves firmly and ease it out.
Then, with a long-handled spoon, thoroughly scrape out and discard the fuzzy choke.
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