Artichokes Stuffed With Shrimp And Green Goddess Dressing Recipe
Ingredients
| Six 10- to 12-ounce artichokes | ||
| Water | 6 Quart | |
| Salt | 3 Tablespoon | |
| GREEN GODDESS DRESSING | ||
| Mayonnaise | 3 Cup (16 tbs), made | |
| 1 tablespoon tarragon wine vinegar | ||
| Lemon juice | 1 Teaspoon | |
| Anchovies | 1 Tablespoon, finely chopped | |
| Dried tarragon | 1 Tablespoon, crumbled | |
| 1/4 cup finely chopped scallions, including part of the green stems | ||
| Garlic | 1/4 Teaspoon, finely chopped | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Cayenne | 1/8 Teaspoon | |
| 2 pounds shelled, cooked and chilled tiny shrimp, preferably the West Coast or Alaskan variety | ||
| Lemon slices | ||
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.
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.
Chef
