Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vinegar
   1      teaspoon      black peppercorns
   4      medium        artichokes -- rinsed
   1      pound         shelled cooked tiny shrimp
                        salt
                        -----cilantro dressing-----
   3      tablespoons   olive oil
     1/4  cup           white wine vinegar
   1                    garlic clove -- minced/pressed
   1      tablespoon    minced green onion
   1      tablespoon    minced celery
   1      small         firm-ripe tomato -- finely
   1      small         avocado -- peeled/pitted/diced
   1      tablespoon    minced fresh cilantro

Preparation:

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even with bases, cut off top third of each, and trim off remaining thorny leaf tips. Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly. Mix shrimp with dressing; spoon equally into artichokes. Season with salt. CILANTRO DRESSING Mix all ingredients. Janet Lauck, Fresno, California.