Seasoned Boiled Artichokes & Steeped Shrimp
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Mustard seed||1 Tablespoon|
|Cumin seed||1 Tablespoon|
|Black peppercorns||2 Teaspoon|
|Olive oil||2 Tablespoon|
|Artichokes||8 Large (4 to 4 1/2-in. diameter, about 3/4 lb. each)|
|Large shrimp||2 Pound (31 to 35 per lb.)|
In an 11- to 12-quart pan, combine 5 quarts water, vinegar, mustard seed, cumin seed, peppercorns, ginger, cilantro, mint, and oil.
Cover and bring to a boil over high heat.
Remove coarse outer leaves from artichokes and trim stems even with bases.
With a sharp knife, cut off topthird of each artichoke.
With scissors, trim thorny tips off remaining leaves.
Immerse artichokes in tap water and swish back and forth; shake out water.
Place artichokes in the boiling water.
Reduce heat, cover, and boil gently until bottoms are tender when pierced, 35 to 40 minutes.
Lift out artichokes and drain.
Meanwhile, devein shrimp by inserting a toothpick between shell joints and under the vein that runs down shrimp's back; gently pull out vein.
If vein breaks, repeat at another shell joint.
After you remove the artichokes from the pan, return water to boiling and add shrimp.
Cover and remove from heat.
Let steep until shrimp are pink, 2 to 3 minutes.
Using a large strainer or slotted spoon, lift out shrimp and drain.
Pour cooking liquid through a fine strainer; reserve seeds but discard ginger, mint sprigs (leave dry mint in), cilantro, and cooking liquid.