Vegetables > Artichokes >
| | Shrimp Stuffed Artichokes
4 large Whole Cooked Artichokes
3 tablespoons of red wine vinegar
1/2 teaspoon of prepared mustard
1/4 teaspoon of pepper
5 cups of water
1 pound of unpeeled, medium size fresh shrimp
1/3 cup of whipping cream
3 tablespoons of mayonnaise
2 tomatoes, chopped
Endive
Garnishes: hard cooked egg wedges, sweet red pepper strips
Spread artichokes leaves apart to reach center; scrape out fuzzy thistle (choke) with a spoon, and discard. Place artichokes in a shallow dish; set aside.
Combine red wine vinegar, mustard, and pepper; spoon into center of artichokes and refrigerate 30 minutes.
Bring 5 cups of water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel shrimp, and devein if desired, cut each in half and set aside.
Beat whipping cream at medium speed with an electric mixer until soft peaks form; gradually add mayonnaise, beating until stiff peaks form.
Drain vinegar mixture from artichokes, reserving vinegar mixture; fold vinegar mixture into whipped cream mixture. Fold in shrimp and tomato. Spoon into center of artichokes, and place on endive lined plates. Garnish, if desired. 4 servings
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