Cooking Index - Cooking Recipes & IdeasBaby Artichokes And Shrimp With Feta And Garlic Vinaigrette Recipe - Cooking Index

Baby Artichokes And Shrimp With Feta And Garlic Vinaigrette

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

8   Baby artichokes
  Salt - as needed
6 tablespoons 90mlLemon juice
1 tablespoon 15mlFlour
1/4 cup 59mlExtra-virgin olive oil
3   Garlic cloves - minced
1 teaspoon 5mlRed pepper flakes
3/4 lb 340g / 11ozLarge shrimp - shelled, deveined
  Freshly-ground black pepper - to taste
1 tablespoon 15mlFresh oregano - finely chopped
1/2 cup 73g / 2.6ozCrumbled feta cheese

Recipe 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.

COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8843 broadcast 03-18-1997) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.