Best Artichoke Bottoms With Shrimp And Citrus Salsa Recipes

ARTICHOKE AVOCADO SHRIMP SALAD

Steps:

• Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.

ARTICHOKES STUFFED WITH HERBED CREAM CHEESE AND BAY SHRIMP

Steps:

• FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
• Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
• Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
• CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
• Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
• Rub all cut surfaces with one of the lemon halves.
• Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
• Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
• Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
• Drain the artichokes and set them upside down on paper towels to drain and cool.
• WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
• Spoon the herbed cream cheese into the artichokes, smoothing the top.
• Top each artichoke with some of the shrimp and serve right away.

SHRIMP-STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat oven to 350 degrees.
• Drain and arrange artichoke bottoms in a buttered glass pie dish.
• In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
• Serve immediately.

ARTICHOKE-CITRUS RELISH

Steps:

• Remove half the zest from lemon and orange in long strips. Dice small and add to a small saucepan with onion and oil. Bring to a simmer over medium-low and cook until onion is softened, 5 minutes.
• Meanwhile, using a sharp knife, cut away peel and pith from citrus and discard. Working over a medium bowl, cut out segments, then squeeze juice from membranes. Halve orange segments. Let onion mixture cool to room temperature, then add to bowl. Toss with artichokes and season with salt and pepper. To store, refrigerate, up to 1 week.

ARTICHOKE BOTTOMS WITH SHRIMP AND CITRUS SALSA

Steps:

• Fill large nonreactive pot with cold water. Quarter two lemons; squeeze juice into water, and add quarters to pot. Trim one artichoke at a time, cutting stem to one-half inch. Remove leaves down to fuzzy choke, and neatly trim bottom of green exterior. Transfer artichoke to water. Repeat for all artichokes. Add 1 1/2 teaspoons salt, peppercorns, bay leaves, garlic, and 1 tablespoon oil. Cover, bring to a boil, and reduce to simmer. Cook, covered, over low heat until tender when pierced in center, 20 to 30 minutes. Drain.
• Meanwhile, cook shrimp in boiling water until opaque, 2 to 3 minutes. Strain; place under cool running water to stop cooking. Cut into three-quarter-inch pieces. Set aside.
• When artichokes are cool, 15 to 20 minutes, scoop choke; discard. Neatly trim artichoke bottoms; transfer to shallow container. Drizzle with 2 tablespoons oil, 2 tablespoons juice from remaining lemon, 1/4 teaspoon salt, and pepper. Coat artichokes in mixture. May be refrigerated up to one day ahead.
• Place the artichokes on a serving dish or platter. Arrange a small lettuce leaf on top of each artichoke. Fill each with shrimp and salsa.