ARTICHOKES STUFFED WITH SHRIMPS

ARTICHOKES STUFFED WITH SHRIMPS

PORTIONS: 2

INGREDIENTS

2 artichokes

6 oz. / 170g. small shrimps, cooked, peeled and deveined

8 medium size shrimps, cooked, peeled, deveined

8 olives

1/3 cup onions, diced

1/3 cup celery, diced

½ cup mayonnaise

1 tbsp. cilantro, chopped

Salt and pepper to your own taste

ARTICHOKES VINAIGRETTE DIPPING

1/2 cup olive oil

¼ cup red wine vinegar

½ tsp. salt

1/8 ground black pepper

LEMON DRESSING

6 tbsp. olive oil

6 tbsp. lemon juice

Salt and pepper to your taste.

Blend the ingredients and serve, in individual bowls as dressing and dipping for the artichokes leaves.

METHOD

In a bowl mix the small shrimps with onions, celery, mayonnaise, cilantro, salt and pepper. Refrigerate until you need to use them.

Make the dip beating in a bowl olive oil, vinegar, salt and pepper. Divide it in 2 individual bowls.

COOKING AND PREPARING THE ARTICHOKES

Cut off the artichoke stems. Some artichokes, the tip of the leaves are round and others end up in sharp point, in this case, cut the end of the leaves with a scissor. Pry open the center of the artichokes leaves without breaking them and rinse with cold water.

Using a large pot fill it with water, add 2 teaspoons salt and boil it. Place the artichokes in the pot and put a plate on top to sink the artichokes. Lower the flame and cook the artichokes until you are able to pull a leave and come out without difficulty. Remove the artichokes off the water and let them cool off.

Remove the center leaves and set aside. With a teaspoon remove the fuzzy choke (hairy).

Stuff the artichokes with the shrimp salad.

Prepare a salad with lettuces, tomato wedges, sliced cucumbers and olives. Season it to your own taste or lemon dressing and place the lettuces on the plate center. Place the artichoke on top and medium shrimps between the leaves and arrange around, tomatoes, cucumbers, olives and the artichoke leaves that were set aside.

Serve it with artichoke vinaigrette dipping sauce at the side.