Artichokes are grown year round in multiple growing regions in Southern California which means that they are available for us even in the month of July. Here’s a tasty and beautiful recipe to make for brunch, lunch or even a great starter to dinner. You can’t go wrong with the combo of shrimp and Artichoke adding my zesty creamy vinaigrette elevates this dish even more. Enjoy!
Step 1
Ingredients:
4 steamed artichokes
Directions:
Cut off 1 inch off artichoke stem and tips of leaves.
Place stem side face down in steamer, until leaves pulls out easily (Cook time approximately 35-55 minutes).
Cool down to handle and gently open up and make a bowl.Remove inside of artichoke including the thistles to make an opening for your shrimp salad.
Cool, set aside and refrigerate until ready to fill and serve.
Step 2
Creamy Vinaigrette Dressing:
In a mason jar combine the following ingredients:
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1-2 tablespoons snipped, fresh dill (reserve a bit for garnish)
4 tablespoons white vinegar
2 tablespoons fresh lemon juice
Dash pepper / sea salt
Directions:
Refrigerate until ready to serve
Step 3
Ingredients:
40-50 medium size cooked, peeled, deveined shrimp
Approx. ½ cup per plate romaine lettuce, chopped coarsely
2 diced tomatoes, whatever your garden is growing
2 celery rib, thinly sliced
1/2 cup diced cucumber
Optional: 1 small sweet onion, finely chopped
Directions:
Mix together all ingredients in step 3.
Before filling artichoke, stir in vinaigrette from step 2
Stuff artichokes with mixture.
Quarter fresh lemon and dill. Use to garnish plate.