Bourbon Street Stuffed Artichoke PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:24

A little Cajun-New Orleans twist to the ordinarily “ordinary” artichoke stuffing 6 medium fresh whole artichokes 2 TBS olive oil 2 stalks celery, chopped fine 1 bell pepper, chopped fine 1 onion, chopped fine 4 pods garlic,... 

A little Cajun-New Orleans twist to the ordinarily “ordinary” artichoke stuffing

  • 6 medium fresh whole artichokes
  • 2 TBS olive oil
  • 2 stalks celery, chopped fine
  • 1 bell pepper, chopped fine
  • 1 onion, chopped fine
  • 4 pods garlic, minced
  • 1# medium-sized cooked shrimp, peeled, deveined and chopped coarsely
  • 1 tsp salt
  • 1 tsp lemon-pepper seasoning
  • ½ tsp thyme
  • ½ tsp basil
  • 1 TBS lemon juice
  • 1 tsp Tabasco
  • ½ cup Italian dressing
  • 3 green onion tops, finely chopped
  • 2 TBS fresh parsley, chopped
  • ¼ cup mayonnaise
  • 1 cup Italian bread crumbs
  • Dipping Sauce:
  • ½ cup olive oil
  • 1 TBS Worcestershire sauce
  • 1 TBS lemon juice
  • ½ tsp garlic salt
  • ½ tsp tarragon
  • 2 TBS vinegar
  1. Cut crown, leaf tips, and stem bottom from each artichoke; place in large Dutch oven and boil for approximately 2” water, covered for about 12 minutes after water comes to a boil
  2. Remove artichokes from pot and set aside
  3. Sauté onions, celery, bell pepper, and garlic in olive oil for approximately 8 minutes
  4. In separate bowl combine shrimp and next 11 ingredients
  5. Add sautéed vegetables to bowl and thoroughly mix; mixture should be moist yet somewhat firm; use additional bread crumbs to firm up or olive oil to moisten
  6. Moving outer leaves from base of each artichoke and spread center (removing coarse inside leaves), begin spooning stuffing from the lower leaves working upward to the crown
  7. Wrap individual artichokes in heavy duty foil and place in preheated 350? oven for 15 minutes
  8. Prepare dipping sauce by whisking thoroughly all ingredients
  9. Remove artichokes from oil, removing foil wrap, and placing dipping sauce in small bowls for each guest

Serves 6