Baked Shrimp-Stuffed Artichokes

These are worth a bit of effort. You can make them in advance, then bake them just before serving.

Serves: 4Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium

Serves: 4

Ingredients

  • 4 medium artichokes
  • 2 Tbsp. olive oil
  • 2 cloves garlic, peeled and chopped
  • ½ medium sweet onion, peeled and chopped
  • 1 cup coarse breadcrumbs
  • 1 Tbsp. grated lemon zest
  • 8 medium shrimp, peeled and deveined
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ tsp. ground black pepper, or to taste
  • 4 quarts plus ½ cup water
  • 1½ Tbsp. lemon juice
  • ½ tsp. ground coriander
  • 1 Tbsp. grated Parmesan cheese

Directions

  • Remove any tough or brown outside leaves from artichokes. Use a sharp knife to cut off artichoke tops, about ½" down. Slam artichokes against a countertop to loosen leaves. Cut in half, from top to stem, and set aside. Remove the tough thistle-like center of each artichoke and discard. Set artichokes aside.
  • Heat olive oil in a large skillet over medium heat. Add garlic and onion and sauté for 5 minutes, stirring. Add breadcrumbs, lemon zest, shrimp, parsley, and pepper. Cook until shrimp turns pink. Remove from heat and pulse briefly in a food processor or blender.
  • Boil artichokes in 4 quarts water with lemon juice and coriander for 18 minutes. Reserve cooking liquid.
  • Place artichokes in a medium baking dish with ½ cup water on the bottom. Top with shrimp filling. Drizzle with a bit of the reserved cooking liquid and sprinkle with Parmesan cheese. Bake for 25 minutes.

Recipe Information

Serves: 4

Ingredients

  • 4 medium artichokes
  • 2 Tbsp. olive oil
  • 2 cloves garlic, peeled and chopped
  • ½ medium sweet onion, peeled and chopped
  • 1 cup coarse breadcrumbs
  • 1 Tbsp. grated lemon zest
  • 8 medium shrimp, peeled and deveined
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ tsp. ground black pepper, or to taste
  • 4 quarts plus ½ cup water
  • 1½ Tbsp. lemon juice
  • ½ tsp. ground coriander
  • 1 Tbsp. grated Parmesan cheese

Directions

  • Remove any tough or brown outside leaves from artichokes. Use a sharp knife to cut off artichoke tops, about ½" down. Slam artichokes against a countertop to loosen leaves. Cut in half, from top to stem, and set aside. Remove the tough thistle-like center of each artichoke and discard. Set artichokes aside.
  • Heat olive oil in a large skillet over medium heat. Add garlic and onion and sauté for 5 minutes, stirring. Add breadcrumbs, lemon zest, shrimp, parsley, and pepper. Cook until shrimp turns pink. Remove from heat and pulse briefly in a food processor or blender.
  • Boil artichokes in 4 quarts water with lemon juice and coriander for 18 minutes. Reserve cooking liquid.
  • Place artichokes in a medium baking dish with ½ cup water on the bottom. Top with shrimp filling. Drizzle with a bit of the reserved cooking liquid and sprinkle with Parmesan cheese. Bake for 25 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat8g
Saturated Fat2g
Cholesterol30mg
Sodium560mg
Total Carbohydrate17g
Dietary Fiber1g
Sugars3g
Protein7g