WHB: Artichokes Stuffed With Shrimp (Parsley)

I can't remember exactly when I first had stuffed artichokes, but it was probably during the time I was living on the Gulf Coast and shrimp was very cheap.  We would go to the docks, where the shrimp boats unloaded their freshly caught crustaceans, and buy large amounts of the shrimp for as little as fifty cents a pound.  Then we went home, divided them up into plastic bags, and froze them.  This recipe started out long ago, probably in Louisiana, as a reliable family dish made with stale bread and cheap shrimp.  Back then, shrimp wasn't fancy food, it was a basic source of protein, like inexpensive ground beef.  Well, shrimp certainly isn't cheap anymore--I paid $9 for a pound.  But, it was worth it.

Stuffing an artichoke is very easy. Start off by cutting about one inch off the top, then trim the stem so that the artichoke sits flat and stable on the counter.  Rub the cut surfaces with  a lemon and then boil them in a large pot of salty water for about 20 minutes, or until the tip of a knife can be inserted into the bottom easily.  Then take them out ahd drain them upside down in a colander.

Make the stuffing and use a spoon and your fingers to press it into the large leaves. You could also remove the small center leaves and the fuzzy choke in the middle of the artichoke and fill it as well. I didn't do that this time.

Then place each artichoke in the middle of a large sheet of heavy duty aluminum foil, carefully wrap it, twisting it at the top. Make sure the foil is pressed firmly against the leaves, to keep the stuffing in.  Then place them in a large covered pot with one inch of boiling water, and steam for 20 minutes. 

One essential ingredient for this dish is parsley.  It's tossed into the stuffing along with Parmesan cheese, bread crumbs, and the cooked shrimp.  Parsley is crucial to many recipes from the Gulf Coast, so of course it is perfect for this edition of Weekend Herb Blogging, which was created by the marvelous Kalyn of Kalyn's Kitchen, but is being hosted this week by the lovely Myriam of Once Upon a Tart.  Head over to her blog and you will behold a most interesting Roundup of herby recipes from all over the world.

Artichokes Stuffed With Shrimp

4 large artichokes
1 pound of uncooked, shelled shrimp finely chopped
5 Tablespoons butter
2 Tablespoons olive oil
6 cups freshly made bread crumbs or 5 cups Panko crumbs
1 cup finely chopped onions
4-5 teaspoons minced garlic
2 cups freshly grated Parmesan cheese
1/2 heaping cup of finely chopped parsley
about 2 teaspoons grated lemon peel
1 lemon, cut in half
salt and freshly ground black pepper

Cut about one inch off the top of each artichoke, then trim the stems so that they sit flat and stable on the counter.  Rub the cut surfaces with  a lemon and boil them in a large pot of salty water for about 20 minutes, or until the tip of a knife can be inserted into the bottom easily.  Take them out ahd drain them upside down in a colander.

Heat the olive oil in a large skillet and put the onions and garlic in it and saute over medium high heat until they have softened, then add the shrimp and cook it until it is done. Remove from the heat and add salt and pepper to taste, then put the mixture into a large bowl. 

Wipe out the skillet with paper towels and add the butter to it and melt over medium high heat.  Don't let the butter brown. Then add the bread crumbs and stir over the heat until they are crisp and browned. If you are using Panko, the crumbs will already be crispy, so stir it until it has browned a bit.  It takes less time with the Panko.  When done, put the bread crumbs into the bowl with the shrimp. Then add the cheese, parsley, lemon peel and season with salt and pepper.

Using a teaspoon and your fingers, push stuffing into the leaves firmly.  Then place each artichoke on a sheet of aluminum foil and wrap the foil securely around it, twisting the foil at the top. Place the artichoke bundles into a large pot, with 1 inch of boiling water, cover, and steam for 20 minutes.  Serve the artichokes alone or with a vinaigrette salad dressing, if you desire.

Note:  You can leave out the shrimp and use the bread stuffing and it will taste wonderful.

Comments

[Jenn]

Yum yum yummy yum yum yum yum!!! Ohhh, makes me so hungry!! Oh, artichokes - I miss you!

[Lydia]

Haven't had stuffed artichokes in ages -- and stuffed with shrimp looks so luxurious!

[Anh]

So pretty!

Sher, I featured artichoke for this week WHB, too! Great minds think alike ;)!

[Kalyn]

Oh my goodness, this looks wonderful. So delicious! Our family used to have artichokes as a treat once in a while and I loved them from the time I was very small (probably because my dad liked them and I liked everything he did!) I've never had stuffed artichokes but I bet they are wonderful. Does the artichoke flavor go into the stuffing?

[brilynn]

Wow! Great presentation! Those look like so much fun! I never know what to do with artichokes.

[Butta Buns]

That's the most artful food presentation I've ever seen! It even looks like each leaf got a generous portion of shrimp too. You're absolutely brilliant!

[piealamona]

That looked absolutely delicious. I wish I could reach into the screen and pick a leaf off.

[Katie]

That's gorgeous! You make it look so easy. I often think about stuffing them...but end up just dinking the leaves in butter!
Cheap shrimp - I vaguely remember those days...

[peabody]

What great presentation! I am so impressed...I don't know if I would have the patience to do that!

[Elena]

that looks absolutely FABU--you take Amazing Pictures that are absolutely MOUTHWATERING!!!

[gattina]

Sher, you are genius!!! I love this whole recipe, taste and presentation and all! Artichoke has excellent texture but tastes so dull (to me), your ingredients certainly lead this veg re-alive :)
I have a similar sentiment towards shrimps too... back then in my home country (Hongkong) some shrimps almost cost nothing, and were so abundant that people thought of different ways to get rid of them, so made them dried or into paste preserved in oil, they're poor-people food...

[Tanna]

That first photo is stunning. Certainly you've got the presentation down to perfection with this one Sher! We lived in Mobil for several years while I was growing up and I do remember the wonderful the sea food of so many kinds! Loved the crabs and lobsters escaping the pots and the tons of shrimp!

[Susan]

Beyond beautiful, Sher. Gulf shrimp really are the best, but they go for far more than $9/pound where I am, if I can find them at all.

[lindsay]

Incredible! What a gorgeous photo, I am now ready for dinner and it's hardly 10 a.m. Nice work.

[sra]

That's a gorgeous dish, Sher!

[Deborah]

Wow - this is very impressive looking!!

[sandi @ the whistlestop cafe]

That is beautiful!
I'm sure it was a good as it looks. Here I'd probably pay more for the artichoke than the shrimp.

[anne]

I echo those above me - beautiful, Sher, just lovely. I don't eat shrimp, but I have had a hankering for stuffed artichokes on and off for a long time now; I've just been too much of a chicken about their preparation to make them. Thank you for the tutorial!

[BostonChef]

Sher~

That blows my mind! I've never thought about stuffing an artichoke, and you certainly can't go wrong where shrimpies are involved!!

[Peter]

Simply gorgeous dish but it looks complicated, no?

[Nora]

Sher, this is a terrific looking and sounding dish. And your instructions are so clear, even I can manage this. I'm glad to see that you used parsley. This humble herb seems to be neglected these days and I have a huge bush just waiting to be used. Thanks for the recipe. I wish shrimp was cheaper. It's my favourite seafood.

[neil]

There is a problem with this dish, I couldn't bear to eat it and sully its beauty. Great pictures.

[Callipygia]

Gasp! This is beautiful Sher, but I'd hate to be the person sitting near me while eating one of these beauties. I'd be inadvertently slinging petals full of filling... Absolute luxury

[Sean]

Delish! This is just how my mother stuffs her artichokes, albeit with a simpler mix of breadcrumbs, parmigiano and herbs. Yum.

[mandira]

Sher, that looks gorgeous. I wish I lived closer to you... I would have invited myself over ;) I'm hosting JFI:Banana this month, hope you will consider sending an entry!