Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 8 baby artichokes
- 2 large cloves garlic
- 12 shrimp (31-40/lb size)
- 1/2 lb mushrooms
- 4 Tbsp extra virgin olive oil
- 1/4 cup (2 oz) brandy
- 1/3 cup (3 oz) white wine
- Salt to taste
Preparation:
This shrimp-stuffed baby artichoke recipe makes 4 servings as a first course.
Cut off the tops of the artichoke leaves and trim the stems. Pull off any outer leaves that are tough. Rub cut edges with lemon to prevent discoloration.
Steam artichokes in a large pot until the stem is soft when poked with a fork. Remove from pot and allow to cool in a plate upside-down, so that any excess water drains out. Once cool enough to touch, gently pull open the leaves and remove the tender center leaves. Set artichokes and center leaves aside.
If shrimp is not peeled, peel and leave on tail. Rinse and chop mushrooms into small pieces. Peel and chop garlic.
Pour olive oil into a medium size frying pan and heat on medium. Add garlic and shrimp to pan when hot enough and cook for 2-3 minutes. Add mushrooms and sauté for 3-4 minutes. Add brandy and stir. Flambé the brandy and allow alcohol to burn off. Add white wine and stir. Simmer on medium to medium-low until mushrooms are softened and liquid has been reduced. Salt to taste. Remove from heat.
Remove shrimp from the frying pan and spoon mushroom-garlic mixture into center of artichoke, drizzling each with the brandy-wine sauce. Place a shrimp in the center of each artichoke and serve immediately.
Serving size is 2 stuffed artichokes.
