SHRIMP STUFFED ARTICHOKES

Shrimp stuffed artichokes are a dish that feels both rustic and elegant. They are perfect for a dinner party centerpiece or a special family meal. The recipe begins with selecting fresh, globe artichokes, firm, heavy, and with tightly packed leaves. They are first trimmed: the stems cut flat, so the artichokes sit upright. The sharp tips of each leaf snipped away. After gently prying the leaves open, the fuzzy choke is scooped out with a spoon, leaving a cavity ready for the shrimp filling.

The stuffing starts with medium shrimp chopped into bite-sized pieces. They are sautéed in olive oil with minced garlic, shallots, and a squeeze of lemon juice. Once just pink, they are folded into a seasoned breadcrumb mixture made with fresh parsley, grated Parmesan, a hint of red pepper flakes, and a drizzle of extra-virgin olive oil.

When served, the artichokes are drizzled with a final touch of lemon butter. This dish captures the essence of Mediterranean comfort, hearty, flavorful, and irresistibly satisfying.

Shrimp-stuffed artichokes sit at the crossroads of Mediterranean and Southern culinary traditions. To understand their origins, you have to look at two important food histories.

Mediterranean Roots – The Artichoke

The artichoke itself has deep roots in the Mediterranean. Cultivated since antiquity, it was prized in ancient Rome and Greece for its flavor. Italians, particularly in Sicily and Naples, perfected recipes for stuffed artichokes. Over time, variations spread across the Mediterranean.

The Shrimp Connection – Gulf & Coastal Influence

Shrimp, on the other hand, enters the story through coastal cuisines. In Southern Italy and along the French Riviera, seafood was naturally incorporated into vegetable dishes, including artichokes. But the strongest claim for shrimp-stuffed artichokes as we know them today comes from New Orleans and the Gulf Coast, where Sicilian immigrants brought their beloved stuffed artichokes in the late 19th and early 20th centuries. In Louisiana, Sicilian cooks adapted their family recipes to the abundance of Gulf shrimp, adding seafood to what had traditionally been a breadcrumb-and-cheese stuffing.

A Creole-Sicilian Fusion

By the mid-20th century, stuffed artichokes had become a celebrated dish in New Orleans, often found on Sunday dinner tables and at neighborhood restaurants. The addition of shrimp (sometimes crabmeat or crawfish) reflects the Creole tradition of blending Italian, French, and local seafood-rich influences. Today, shrimp-stuffed artichokes are a hallmark of that cultural fusion: Mediterranean technique meeting Gulf Coast ingredients.

Conclusion

So, while the roots trace back to ancient Mediterranean kitchens, the specific shrimp-stuffed version likely owes its popularity and current form to Sicilian immigrants in Louisiana, where it remains both a comfort food and a festive dish.

Mr. Sam

SHRIMP STUFFED ARTICHOKES

Shrimp stuffed artichokes are a dish that feels both rustic and elegant. They are perfect for a dinner party centerpiece or a special family meal.

Print Recipe

Prep Time 1 hour hr 29 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 29 minutes mins

Servings: 4 Servings

Course: Appetizer, Side Dish

Cuisine: American, Greek, Italian, Mediterranean

Ingredients Method Notes

Ingredients

  

• 4 Globe Artichokes Large.
• 1 Lemon Halved.
• 1 1/2 Cups Shrimp Medium, deveined, peeled, and chopped.
• 3 Tbl Olive Oil Plus some for drizzling.
• 3 Cloves Garlic Crushed.
• 1 Shallot Small and minced.
• 1 Tsp Red Pepper Flakes
• 1 Cup Seasoned Bread Crumbs
• 1/2 Cup Parmesan Cheese Grated.
• 1/2 Cup Parsley Fresh and finely chopped.
• 1/2 Cup Chicken Broth
• 1/2 Cup White Wine Dry.
• 3 Tbl Butter Melted.
• Salt & Pepper Shakers To taste.

Method

 

1. Fill a large bowl with cold water and squeeze half the lemon into it.

   Trim the artichokes by cutting off the stems so they sit flat, and snip the sharp tips off the leaves. Slice off the top inch.

   Pry the leaves gently apart and scoop out the fuzzy choke with a spoon. Place in lemon water to prevent browning.
2. In a skillet, heat 2 tablespoons olive oil over medium heat.

   Add garlic and shallot; cook until fragrant (about 1 minute).

   Stir in shrimp and cook until just pink, 2–3 minutes. Remove from heat.
3. In a bowl, combine cooked shrimp, breadcrumbs, Parmesan, parsley, red pepper flakes, salt, and pepper.

   Add 1 tablespoon olive oil to moisten; toss well.
4. Remove artichokes from lemon water and pat dry.

   Spoon the shrimp mixture into the central cavity and between leaves, packing gently.
5. Place artichokes upright in a deep baking dish. Pour chicken broth and wine into the bottom of the dish.

   Cover tightly with foil and bake at 375°F (190°C) for 45–55 minutes, until leaves pull away easily.

   Uncover for the last 10 minutes to lightly brown the tops.
6. Drizzle artichokes with melted butter and a squeeze of fresh lemon.

   Serve warm, letting guests pluck leaves and enjoy the stuffing. The tender artichoke heart is the final prize.

Notes

Works as a main course for an intimate dinner, or as an appetizer centerpiece for gatherings.

They shine at spring feasts, Easter, or seafood-themed dinners.

Serve alongside a pasta dish (like linguine aglio e olio) for an Italian-inspired feast.