Shrimp Stuffed Artichokes
|Water||5 Cup (80 tbs)|
|Shrimp||1 1⁄2 Pound|
|Italian reduced calorie salad dressing||8 Ounce|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Minced green onion||2 Tablespoon|
|Minced sweet pickle||2 Tablespoon|
Bring water to a boil; add shrimp, and return to a boil.
Reduce heat and simmer 3 to 5 minutes.
Drain and rinse with cold water.
Peel and devein shrimp.
Combine shrimp and next 7 ingredients in an airtight container; cover artd refrigerate overnight.
Wash artichokes by plunging up and down in cold water.
Cut off the stem end, and trim about V2 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top and edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in a large Dutch oven with about 1 inch of water.
Cover and bring to a boil; reduce heat and simmer 35 to 45 minutes or until leaves pull out easily.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon.
Arrange artichokes on serving plates; spread leaves apart, and stuff shrimp mixture into center.