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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe in a Best of International Cooking Book that I have been dying to try. A salad topped with artichoke hearts and shrimp. The picture in the book looks very yummy. Ingredients:
12 shrimp (peeled and cooked, fresh or frozen) |
8 small artichokes |
water |
salt |
1 lemon, juice of |
1/2 small head lettuce |
1 garlic clove |
1/4 cup vegetable oil |
1 pinch sugar |
1 pinch white pepper |
2 hard-cooked eggs, cut in wedges |
1 tablespoon chopped fresh dill |
Directions:
1. Thaw shrimp if frozen. Remove artichoke stalks and top -leaves.
2. In a large saucepan, combine 3 cups water, 1 teaspoon of salt and juice of 1 lemon. Add artichokes and enough hot water to cover. Bring to a boil; reduce heat and simmer 30 minutes.
3. Set aside to cool in cooking water.
4. Remove choke and outside leaves from each cooled artichoke. Cut large artichoke into quarters: cut small hearts in halves If lettuce leaves are large, tear into small pieces; arrange in a serving bowl.
5. Crush garlic with a pinch of salt.
6. In a small bowl, baeth together remaining lemon juice, garlic-salt mixture, oil, sugar, and white pepper.
7. Arrange artichoke hearts, egg wedges, and shrimp on lettuce. Pour dressing over top; sprinkle with dill.
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