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Marinated Tidbit Tray

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Ingredients
  Artichokes/9-ounce package frozen artichoke hearts 3 Medium
  Lemon juice 3 Tablespoon
  Cauliflower head/10-ounce package frozen cauliflower 1 Medium
  Shelled cooked shrimp 1 Cup (16 tbs)
  Cooking oil 1 Cup (16 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Sugar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Salt 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Cayenne 1⁄8 Teaspoon
Directions

Trim stems and remove loose outer leaves from fresh artichokes.
Cut 1 inch off tops; snip off sharp leaf tips.
Cut each artichoke lengthwise into 6 wedges; remove and discard the fuzzy "choke." Brush cut edges with lemon juice.
In large covered kettle cook in boiling salted water for 20 to 30 minutes or just till tender.
Drain.
Meanwhile, remove leaves and woody stem from fresh cauliflower.
Break the head into flowerets.
In covered pan cook in a small amount of boiling salted water for 10 to 15 minutes or just till tender.
Drain.
Place artichokes, cauliflower, and shrimp in a plastic bag; set in shallow pan.
In screw-top jar combine oil, vinegar, green onion, parsley, sugar, 1 tablespoon lemon juice, garlic, salt, thyme, and cayenne.
Cover and shake well.
Pour over vegetables and shrimp; close bag.
Refrigerate several hours or overnight, turning occasionally.

Recipe Summary

Cuisine: 
Italian
Ingredient: 
Artichoke

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