Artichoke Bowls With Shrimp In Dill Sauce
Servings:
4 persons
Time to make:
40 minutes cooking
Calories per Servings:
Calories: 317; Fat: 2 g;Cholesterol: 232 mg; Sodium: 636 mg;
Carbohydrates: 43 g; Protein: 39 g
INGREDIENTS:
4 lg artichokes, thoroughly washed
2 garlic cloves, halved
lemon slices
Dill Sauce:
1/4 cup rice vinegar
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 tsp dried dill, crushed
2 tbsp finely chopped fresh dill
1 cup plain non-fat yogurt
2 cup cooked and cleaned small shrimp
1 cup diced celery
2 tsp sugar
STEP BY STEP:
To make artichoke bowls, first pull off and discard the toughest outer
leaves on each artichoke
Using scissors or kitchen shears, cut off the thorny tips of the
remaining outer leaves
Using a large, sharp knife, cut off the pointed top on each artichoke so
that the top is flat
Cut off each stem so that the bottom is flat. Then invert the trimmed
artichoke on a flat surface and press down firmly on it to open up the
leaves as much as possible, making it look like a flower
Fill a pan large enough to hold all four of the artichokes with water to
a depth of 2 inches. Add the garlic and lemon slices and bring to a boil
Place the artichokes in the pan, bottom side down, and cook, covered,
over low heat for about 40 minutes, or until the bottom can be pierced
easily with a fork
Remove the artichokes from the water and let them drain, upside down,
until cool enough to handle
Remove and discard the small center leaves and spread the artichoke open
to expose the heart. Remove the remaining tiny leaves and then, using a
grapefruit spoon, carefully scrape out the furry choke
Wrap tightly and refrigerate until cold
To make the dill sauce, combine the yogurt, vinegar, salt, pepper,
sugar, and dill in a bowl and mix well
Add the shrimp and celery to the sauce and again mix well. Divide the
mixture evenly among the chilled, hollowed-out artichoke bowls
Serve with additional Dill Sauce on the side as a dip for the artichoke
leaves, if desired.
