| 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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