Shrimp-Stuffed Artichokes à la Julia Child
Serves: 6
  • 3 large artichokes, stems trimmed, prickly leaves trimmed with scissors
  • 1 pound peeled cooked shrimp (21 to 25 count) preferably wild, cut into bite-size chunks (*if shrimp are not cooked, follow cooking instructions that follow)
  • 3 scallions, white and green part, sliced thin
  • 1 medium shallots, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoons rice wine vinegar
  • Salt and ground black pepper
  • ½ cup extra-virgin olive oil
  1. Following steps at prepare and cook artichokes. Halve each artichoke, scooping out the fuzzy inedible part called the "choke." (Can be covered and refrigerated overnight.)
  2. If shrimp are not cooked, follow recipe instructions below, cutting them into bite-size pieces and placing them in a medium bowl. (Can be covered and refrigerated overnight.
  3. Whisk shallots, lemon juice, mustard, vinegar, and a generous pinch each: salt and pepper in a small bowl or 2-cup liquid measuring cup. Slowly whisk in oil, first in droplets then in a steady stream to make thick vinaigrette. (Vinaigrette can be made a couple of days ahead; return to room temperature.)
  4. When ready to serve, toss shrimp and scallions with some of the vinaigrette. Drizzle remaining vinaigrette in between the leaves of each artichoke. Place a portion of shrimp in each artichoke. Serve.
  5. *To cook the shrimp, bring 1 inch of water to boil in a large (at least 11 inches in diameter) covered deep skillet or large soup kettle. Arrange shrimp close together in a single layer on a 12-inch collapsible steamer basket. Remove lid from pan, set steamer basket in pan, place lid on pan. Turn heat to low (For electric stove owners, turn to low heat before setting shrimp in pan.) Cook 5½ to 7 minutes. Lift pan lid. If shrimp are opaque throughout, remove basket from heat. If shrimp are almost fully cooked, then turn off heat, cover and let stand another couple of minutes. When cool enough to handle, cut into bite-size pieces and continue with recipe.
Recipe by Three Many Cooks at