| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Fish, Salads | 4 | Servings |
INGREDIENTS
| 2 | T | Vinegar |
| 1 | t | Black peppercorns |
| 4 | Artichokes, rinsed | |
| 1 | lb | Shelled cooked tiny shrimp |
| Salt | ||
| 3 | T | Olive oil |
| 1/4 | c | White wine vinegar |
| 1 | Garlic clove, minced/pressed | |
| 1 | T | Minced green onion |
| 1 | T | Minced celery |
| 1 | Firm-ripe tomato, finely | |
| chopped | ||
| 1 | Avacado, peeled/pitted/diced | |
| 1 | T | Minced fresh cilantro |
INSTRUCTIONS
In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even with bases, cut off top third of each, and trim off remaining thorny leaf tips. Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly. Mix shrimp with dressing; spoon equally into artichokes. Season with salt. *** CILANTRO DRESSING *** Mix all ingredients. Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol. ~ Janet Lauck, Fresno, California. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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