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Artichokes Stuffed With Shrimp And Green Goddess Dressing Recipe
|Artichokes||72 Ounce (6 In Number, 12 Ounce Each)|
|Mayonnaise||3 Cup (48 tbs) (Freshly Made Or A Good One)|
|Tarragon wine vinegar||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Chopped anchovies||1 Tablespoon (6 To 8 Flat Anchovies Canned In Olive Oil)|
|Chopped fresh tarragon/1 teaspoon dried crumbled tarragon||1 Tablespoon|
|Finely chopped scallions||1⁄4 Cup (4 tbs)|
|Finely chopped garlic||1⁄4 Teaspoon|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Shelled cooked small shrimp||2 Pound, chilled|
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
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.