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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 29 minutes
Cook Time 1 hour
Total Time 2 hours 29 minutes
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.