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Artichokes stuffed with shrimp vegetable salad

Published on November 12, 2014 | By |
    • Yield
    • 2-4
    • Difficulty Level

Ingredients

  • 8 fresh artichokes
  • ½ tsp salt
  • Juice of one lemon
  • Filling:
  • 200g/ ½ lb. small shrimp, de-shelled and boiled
  • 2 potatoes, cooked and cut in small cubes
  • 2 tomatoes, peeled and chopped in small pieces
  • 1 tbsp. capers, preferably soaked in water for 30 minutes prior to use
  • 3 tbsp. organic mayonnaise mixed with 3 tbsp. of natural Greek yogurt
  • 1 tbsp. fresh dill, chopped
  • Sea salt, freshly ground black pepper

Directions

  • 1. Carefully cut off the artichoke tops horizontally and remove the tough outer leaves.
  • 2. Cut out the center of the artichoke to form a cup.
  • 3. Rub all over with salt and the lemon juice to prevent discoloration.
  • 4. Place in a pot with water just enough to cover the artichokes. Add 1/2 tsp salt.
  • 5. Cook the artichokes for about 15-20 minutes or until tender. (Test with a fork if in doubt.)
  • 6. In a large bowl, add the cooked shrimp, cubed & cooked potatoes, peeled & chopped tomatoes and capers. Toss well with a large spoon. Add sea salt to taste.
  • 7. Add the mayonnaise/yogurt sauce. Gently mix, just enough to evenly coat all ingredients.
  • 8. Strain artichokes and fill each with the shrimp salad.
  • 9. Sprinkle with a little fresh dill and freshly ground black pepper.
  • 10. Serve with hardboiled eggs and your favorite olives.