Recipe courtesy of Su Hua Newton
Save Recipe Print
Total:
1 hr 25 min
Prep:
45 min
Cook:
40 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

Recipe courtesy of Rachael Ray

Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread

Recipe courtesy of Robin Miller

Sauteed Shrimps with Tomatoes and Pernod

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Elsa's Jumbo Shrimp with Sage and Pancetta

Recipe courtesy of Rachael Ray

Smoky Grilled Tomato Cocktail Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories