Directions:
- Whisk together first 4 ingredients until blended. Gradually whisk in 1/4 cup olive oil. Stir in onion, oregano, and fennel. Set aside.
- Bring 3 cups water to a boil; add shrimp and cook 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, devein, if desired. Cut shrimp in half lengthwise. Set aside.
- Cut off stem end so that artichoke will sit upright; place in a small saucepan. Squeeze lemon juice over artichoke. Add water to cover, salt, and 3 tablespoons olive oil; bring to a boil over medium heat. Cover; reduce heat, and simmer 20 to 30 minutes or until tender. Drain and cool.
- Peel away leaves. Using a spoon, remove and discard thistle (choke) from the heart. Dice heart; add to vinaigrette.
- Spoon vinaigrette on artichoke leaves; top with shrimp. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.98 Kcal (3709 kJ) | ||
| Calories from fat | 642.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.4g | 110% | |
|---|---|---|---|
| Cholesterol | 59.16mg | 20% | |
| Sodium | 5368.64mg | 224% | |
| Potassium | 1015.42mg | 22% | |
| Total Carbs | 56.46g | 19% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 12.05g | 48% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 51.9mg | 87% | |
| Iron | 5.4mg | 30% | |
| Calcium | 268.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 109.34 Kcal (458 kJ) | ||
| Calories from fat | 79.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 110% | |
|---|---|---|---|
| Cholesterol | 7.3mg | 20% | |
| Sodium | 662.58mg | 224% | |
| Potassium | 125.32mg | 22% | |
| Total Carbs | 6.97g | 19% | |
| Sugars | 0.53g | 17% | |
| Dietary Fiber | 1.49g | 48% | |
| Protein | 1.54g | 25% | |
| Vitamin C | 6.4mg | 87% | |
| Iron | 0.7mg | 30% | |
| Calcium | 33.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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