Artichokes Filled With Shrimp Recipe
Ingredients
| Artichokes | 3 Large | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Shrimp | 3⁄4 Cup (12 tbs), peeled and deveined (Cooked) | |
| Potato | 1 , boiled and thinly sliced | |
| Celery stalks | 2 , finely chopped | |
| Sour cream | 1⁄4 Cup (4 tbs) | |
| Miracle whip dressing | 1⁄4 Cup (4 tbs) | |
| Lettuce leaves | 4 (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 671 Calories from Fat 138
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 181.5 mg60.5%
Sodium 3135.6 mg130.7%
Total Carbohydrates 106 g35.5%
Dietary Fiber 33.7 g134.7%
Sugars 17 g
Protein 42 g84%
Vitamin A 78.8% Vitamin C 203.7%
Calcium 40.4% Iron 60%
*Based on a 2000 Calorie diet
Directions
Pee! off the tough outer leaves and cut off and half inch from the tops.
Combine the artichokes in a saucepan with the water, salt and lemon juice.
Over high heat bring to a boil.
Reduce heat and cook, covered, about 45 minutes or until the artichokes are tender.
Drain well.
When cool, part the center leaves and with a teaspoon scoop out the thistle-like choke and pink leaves.
Set aside.
In a mixing bowl, combine the shrimp (reserving a few for garnish), potato, celery, sour cream and salad dressing.
Blend well.
Fill the artichokes with the mixture.
Top with the reserved shrimp.
Arrange the stuffed artichokes on a serving platter covered with green lettuce leaves.
Chill until serving time.
Chef
