Directions:
- In 5 quart pan bring 2 quarts water, vinegar and peppercorns to boiling.
- Meanwhile remove coarse outer artichoke leaves then 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 about 30 minutes.
- Drain then use warm or chilled.
- Pull out tiny thorn tipped center leaves with a spoon then scoop out fuzzy centers.
- Set artichokes upright on plates flaring leaves slightly.
- Combine all dressing ingredients and mix well.
- Mix shrimp with dressing then spoon equally into artichokes and season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.43 Kcal (1446 kJ) | ||
| Calories from fat | 185.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.62g | 32% | |
|---|---|---|---|
| Cholesterol | 349.38mg | 116% | |
| Sodium | 1181.53mg | 49% | |
| Potassium | 789.82mg | 17% | |
| Total Carbs | 19.95g | 7% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 10.23g | 41% | |
| Protein | 28.16g | 56% | |
| Vitamin C | 24.2mg | 40% | |
| Iron | 3.7mg | 21% | |
| Calcium | 184.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 97.57 Kcal (409 kJ) | ||
| Calories from fat | 52.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 32% | |
|---|---|---|---|
| Cholesterol | 98.68mg | 116% | |
| Sodium | 333.73mg | 49% | |
| Potassium | 223.09mg | 17% | |
| Total Carbs | 5.64g | 7% | |
| Sugars | 0.74g | 10% | |
| Dietary Fiber | 2.89g | 41% | |
| Protein | 7.96g | 56% | |
| Vitamin C | 6.8mg | 40% | |
| Iron | 1.1mg | 21% | |
| Calcium | 52.1mg | 18% | |
* 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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