Shrimp Stuffed Artichokes Au Gratin |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A fun luncheon dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Ingredients:
6 artichokes |
3 tablespoons butter |
4 tablespoons flour |
1 1/2 cups milk |
1 1/2 cups cheese, grated |
salt and pepper, to taste |
1 1/4 cups shrimp, cooked and peeled (canned is fine) |
Directions:
1. Cut a slice from the top of each artichoke and steam, inverted until tender.
2. Drain well, remove choke and spread leaves apart.
3. For the sauce: melt butter, blend in flour and add milk slowly, stirring constantly until thickened.
4. Add cheese and stir until melted; add shrimp and season to taste.
5. Fill centers of artichokes with the hot cheese and shrimp mixture.
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