Artichokes Stuffed with Shrimp

Artichokes Stuffed with Shrimp

6 -8 lg artichokes
8 tbsp butter/margarine
1 c chopped onion
4 tsp minced garlic
1 lb small shrimp shelled cleaned and patted dry
6 c French bread cubes
1 c grated fresh parmesan/Asiago/Romano cheese
2 tbsp grated lemon rind
1/2 c parsley minced
salt and pepper to taste

Wash the artichokes in cold water. With a large, sharp knife remove the stem level with the base and an inch from the pointed end of the artichoke. With scissors, remove the spiky tip of each leaf. In a lg pot, bring some salted water to a boil and add the artichokes, weighted down with a plate or lid so they don’t float and discolor. After 30-45 minutes, test for doneness by piercing the base with a skewer or knife point. If tender, invert artichokes on a plate to drain and cool so you can handle them. Spread the leaves apart so you can see into the center. Remove the pale yellow stringy choke with a teaspoon and discard. Don’t dig so deep that the heart comes out, too. Set aside and prepare the filing. IN a lg fry pan, melt 2 tablespoon of the butter. Add the onions and garlic and cook until soft, but not brown. Add the shrimp and cook about one minute or until they curl and turn pink. Remove onions and shrimp from pan with a slotted spoon and boil down any pan juice. Add remaining butter and when hot, sauté the bread cubes until golden on all sides. Combine the shrimp mixture, croutons, cheese, lemon peel, parsley, salt and pepper to taste. Divide the filing among the artichokes and fill the centers and any leaves if there’s excess stuffing. Wrap artichoke in foil and place on rack elevated over 2 inches of boiling water. Cover and reheat about 15-20 minutes before serving with Creole sauce.