Recipe courtesy of Su Hua Newton
Total:
1 hr 25 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:
Garnish:

Directions

Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.

Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.

To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.

Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.

To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

IDEAS YOU'LL LOVE

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Stuffed Red Bell Pepper Rellenos

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking