INGREDIENTS

INSTRUCTIONS

Fill a large saucepan with enough cold water to cover the artichokes
and stir in 1 tablespoon salt, 3 tablespoons lemon juice and 1
tablespoon flour. Cut off and discard the stems of the artichokes,
bend back the outer leaves until they snap off close to the base and
trim the tops, dropping the artichokes as they are trimmed into the
water. Simmer the artichokes, weighted with a heatproof dish or pie
plate to keep them immersed, for 12 minutes, or until the bottoms are
tender when pierced with a knife, and drain them. Cut each artichoke
in half and reserve. In a large skillet heat 2 tablespoons of olive
oil over moderate heat and cook the garlic and red pepper flakes for
1 minute. Add the shrimp and cook for 2 to 3 minutes until just pink.
Transfer shrimp to a side plate. Add the remaining oil to the skillet
and heat until hot. Add the artichoke halves. Season with salt and
pepper and stir in remaining lemon juice. Toss to combine and heat
until the artichokes are just warm. Return the shrimp to the skillet.
Sprinkle in oregano and toss to coat. Adjust seasoning, if necessary.
Serve warm topped with crumbled feta cheese. This recipe yields 4
servings as a first course.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8843 broadcast 03-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-30-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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