How to Make Shrimp Stuffed Artichoke
Enjoy this seafood spin on a rather traditional appetizer
Everyone loves a good stuffed artichoke. My family usually makes them during the holidays as an appetizer prior to the main dish. It is an oldie but a goodie and one of my all time favorites. But did you know that there are actually many variations of stuffed artichokes? That’s right, the usual breadcrumbs and cheese isn’t going to cut it anymore, we are stepping our stuffed artichoke game to the next level!
1⁄2 cup olive oil
3⁄4 cup breadcrumbs
1 sliced onion
1 1⁄2 tbsp minced garlic
1/3 cups capers
1 tsp oregano
28 oz canned Italian peeled tomatoes coarsely chopped with their liquid
1 3⁄4 lb shrimp split in half
3⁄4 cup grated Parmesan
1/3 cup minced parsley
6 steamed artichokes
Heat a tbsp olive oil. Add the breadcrumbs and cook for 4 minutes. Heat 3 tbsp olive oil and saute the onion. Add 1⁄2 tbsp garlic and cook for 2 minutes. Stir in capers, oregano and cook for 2 minutes. Add the tomatoes and liquid with 1 tsp salt. Simmer for 25 minutes. Transfer sauce to a bowl and reserve 1 cup. Heat 3 tbsp olive oil. Add the anchovies and 1 tbsp garlic. Cook for 1 minute. Add the shrimp which has been seasoned with salt and pepper. Cook for 2 minutes. Add the shrimp to the bowl with the tomato sauce with 1⁄2 cup of breadcrumbs, parmesan and half the parsley. Mix well. Spoon the shrimp into the hollowed out center and in between the leaves of the artichokes. Spread a tbsp of olive oil in a casserole dish. Arrange the artichoke upright in the casserole dish. Add 1⁄2” of water to the dish. Cover and bring to a simmer. It's done when the bottom of the artichokes are tender, about 25 minutes. Add the reserved tomato sauce to the casserole. Add half the artichoke cooking liquid and bring to a simmer. To serve, sprinkle 1⁄4 cup breadcrumbs over artichokes and spoon the tomato sauce around. To steam artichokes, trim the leaves and put in a basket upside down 2” above simmering water and steam for 40 minutes.