Stuffed Artichokes with Shrimp
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.
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.
Recipe courtesy Dr. Su Hua Newton, Newton Vineyards
Recipe courtesy of Bobby Flay