Marinated Tidbit Tray Recipe
Ingredients
| 3 medium artichokes or 1 9-ounce package frozen artichoke hearts | ||
| Lemon juice | ||
| 1 medium head cauliflower or 1 10-ounce package frozen cauliflower | ||
| 1 cup shelled cooked shrimp | ||
| Cooking oil | 1 Cup (16 tbs) | |
| Wine vinegar | 1/2 Cup (16 tbs) | |
| 1/4 cup sliced green onion | ||
| Snipped parsley | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon, crushed | |
| Cayenne | 1/8 Teaspoon | |
Directions
Trim stems and remove loose outer leaves from fresh artichokes.
Cut 1 inch off tops; snip off sharp leaf tips.
Cut each artichoke lengthwise into 6 wedges; remove and discard the fuzzy "choke." Brush cut edges with lemon juice.
In large covered kettle cook in boiling salted water for 20 to 30 minutes or just till tender.
Drain.
Meanwhile, remove leaves and woody stem from fresh cauliflower.
Break the head into flowerets.
In covered pan cook in a small amount of boiling salted water for 10 to 15 minutes or just till tender.
Drain.
Place artichokes, cauliflower, and shrimp in a plastic bag; set in shallow pan.
In screw-top jar combine oil, vinegar, green onion, parsley, sugar, 1 tablespoon lemon juice, garlic, salt, thyme, and cayenne.
Cover and shake well.
Pour over vegetables and shrimp; close bag.
Refrigerate several hours or overnight, turning occasionally.
Cut 1 inch off tops; snip off sharp leaf tips.
Cut each artichoke lengthwise into 6 wedges; remove and discard the fuzzy "choke." Brush cut edges with lemon juice.
In large covered kettle cook in boiling salted water for 20 to 30 minutes or just till tender.
Drain.
Meanwhile, remove leaves and woody stem from fresh cauliflower.
Break the head into flowerets.
In covered pan cook in a small amount of boiling salted water for 10 to 15 minutes or just till tender.
Drain.
Place artichokes, cauliflower, and shrimp in a plastic bag; set in shallow pan.
In screw-top jar combine oil, vinegar, green onion, parsley, sugar, 1 tablespoon lemon juice, garlic, salt, thyme, and cayenne.
Cover and shake well.
Pour over vegetables and shrimp; close bag.
Refrigerate several hours or overnight, turning occasionally.
Chef
