Baby Artichokes And Shrimp With Feta And Garlic

Baby Artichokes And Shrimp With Feta And Garlic

Baby Artichokes And Shrimp With Feta And Garlic

4 persons

Time to make:
Not Available

Calories per Servings:
Not Available


1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil
3/4 lb large shrimp, shelled, deveined
1 tbsp fresh oregano, finely chopped
1 tbsp flour
6 tbsp lemon juice
1 tsp red pepper flakes
8 baby artichokes
3 cloves garlic, minced
freshly ground black pepper to taste
salt as needed


Fill a large saucepan with enough cold water to cover the artichokes and
stir in 1 tablespoon salt, 3 tablespoons lemon juice and 1 tablespoon
Cut off and discard the stems of the artichokes, bend back the outer
leavesuntil they snap off close to the base and trim the tops, dropping
the artichokes as they are trimmed into the water
Simmer the artichokes, weighted with a heatproof dish or pie plate to
keep them immersed, for 12 minutes, or until the bottoms are tender when
pierced with a knife, and drain them
Cut each artichoke in half and reserve. In a large skillet heat 2
tablespoons of olive oil over moderate heat and cook the garlic and red
pepper flakes for 1 minute
Add the shrimp and cookfor 2 to 3 minutes until just pink. Transfer
shrimp to a side plate. Add the remaining oil to the skillet and heat
until hot
Add the artichoke halves. Season with salt and pepper and stir in
remaining lemon juice. Toss to combine and heat until the artichokes
are just warm. Return the shrimp to the skillet
Sprinkle in oregano and toss to coat. Adjust seasoning, if necessary.
Serve warm topped with crumbled feta cheese.

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