Artichoke Stuffed with Shrimp

Source: California Artichoke Advisory Board

Yield: 24 Servings

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Nutritional Information:
--No sauce
--With Hollandaise sauce - 2 tbsp.

Ingredients

•	8 medium (36 count) SYSCO Imperial California artichokes

•	1 gal. water

•	1 SYSCO Imperial lemon, sliced

•	1 tsp. SYSCO Imperial/McCormick salt

•	2 oz. SYSCO butter

•	1/2 cup SYSCO Imperial sweet red bell pepper, small diced

•	1/2 cup SYSCO Imperial green bell pepper, small diced

•	1/2 cup SYSCO Imperial onion, small diced

•	1/2 cup SYSCO Imperial celery, small diced

•	1/2 cup SYSCO flour

•	1 cup Wholesome Farms cream

•	1 Tbsp. SYSCO Natural dill weed, chopped

•	1 lb. 8 oz. SYSCO Classic shrimp, cooked and diced

•	1/2 cup SYSCO Imperial lemon juice

•	1/2 cup SYSCO Arrezzio fine dry bread crumbs

•	Hollandaise Sauce, optional

Preparation

1.	Cut tops off artichokes and cook in water, lemon and salt 20 to 40 minutes or until petal near center pulls out easily. Cool artichokes; remove and discard fuzzy center petals.

2.

Melt butter in skillet and sauté peppers, onion and celery 4 minutes. Stir in flour and blend in cream and dill. Add shrimp and mix well. Stir in lemon juice. Stuff centers of artichokes with shrimp mixture. Sprinkle tops with bread crumbs and place in baking pan. Bake at 350ºF. 20 minutes or until thoroughly heated. Glaze with Hollandaise Sauce, if desired.

3.	For each serving: Serve one stuffed artichoke on salad plate. Garnish with cooked, whole shrimp.