Preparation:
To prepare artichokes, remove the stems, cut 1/2 inch off of top and
snip sharp tips of leaves
and cook. Don't over cook. Remove chokes of artichoke by carefully
spreading leaves and
pulling out innermost ones and scrap the fuzzy choke with a spoon. To
cook shrimp, bring
1 quart water to boil, add 1 table lemon juice and 2 teaspoons salt.
Add shrimp and bring to
a boil. Reduce heat and simmer 3-5 minutes till shrimp turns pink.
Reserve 1/2 cup water
shrimp was cooked in, then drain, peel and clean the shrimp. Reserve 18
shrimp for garnish.
Place remaining shrimp in blender with reserved liquid, the remaining 5
tablespoons lemon juice,
seasonings and 1 cup mayonnaise. Blend until shrimp are broken up.
Chill in refriderator, where it will become considerably thicker until
you are ready for suffing the artichoke |
