Fresh Artichokes Farci With Shrimp And Sherry
|Fresh artichokes||4 Large|
|Unsalted butter||8 Ounce|
|Shrimp scampi||12 Ounce (Seapak)|
|Finely chopped garlic||1 Teaspoon|
|Chopped pitted black olives||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1 Teaspoon|
|Bread crumbs||1 1⁄2 Cup (24 tbs) (Unseasoned)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Lemon wedges/0.5 teaspoon garlic oil||4|
|Red pepper flakes||To Taste|
1. Preheat oven to 325°F
2. Steam artichokes in salted water until centers are tender; rinse under cold water, drain and let cool.
3. Melt butter in a large saute pan over medium heat. Add shrimp, garlic, olives, parsley, bread crumbs, sherry, and salt, pepper and red pepper flakes to taste. Cook until shrimp are tender; remove pan from heat and let cool.
4. Clean artichokes by removing the choke and trimming the leaves. Fill each artichoke to the top with the shrimp filling.
5. Top with grated Parmesan and bake until heated through.