Artichokes Stuffed with Shrimp
6 medium artichokes
1 1/2 lb. raw small shrimp
8 Tbsp. lemon juice
4 3/4 tsp. salt
1/2 tsp. tarragon
1/4 tsp. ground black pepper
1 c. mayonnaise
To prepare the artichokes, remove the stems.
Cut 1/2-inch off the tops and snip off the sharp tops of each leaf.
Then cook, tightly covered, in plenty of boiling water to which you have added 2 tablespoons of the lemon juice and two teaspoons of salt until the base can be pierced with a fork, 30 to
To prepare this dish, you must carefully remove the chokes of the artichokes.
After you have spread out the center leaves, pull out the very innermost ones (they will be pale in color and rather thorny), then scrape away the fuzzy choke with a spoon.
A word of caution:
Don't overcook the artichoke or it could fall apart when you handle it.
To cook shrimp: Bring one quart water to a boil; add 1 tablespoon lemon juice and 2 teaspoons salt.
Add shrimp and bring the water to a boil again. Reduce heat and simmer, covered, 3 to 5 minutes or until shrimp have turned pink.
Reserve 1/2 cup of the water the shrimp were cooked in, then drain, peel and clean the shrimp.
Reserve 18 shrimp for garnish.
Place remaining shrimp in blender with the reserved liquid, then remaining 5 tablespoons of lemon juice, seasonings (including the remaining 3/4 teaspoons of salt) and 1 cup mayonnaise. Blend until the shrimp are broken up.
Chill the mixture and it will thicken until ready to fill artichokes.