Artichokebabieswithshrimpandfeta Recipes

PAN-ROASTED BABY ARTICHOKES

Steps:

• Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
• In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
• Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

SHRIMP,ARTICHOKE AND FETA PASTA

Steps:

• combine all the ingredients except pasta including the marinade from the artichokes.
• stir well.
• cook the pasta and toss with the shrimp mixture.
• serve and enjoy!

SOUTHERN ITALIAN BABY ARTICHOKES.

Steps:

• Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.
• Set bowl of water next to prep area.
• Juice 1 more lemon set juice aside.
• Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.
• Snap off artichoke long stems.
• With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.
• Boil enough water to cover artichokes with second lemon juice.
• Once boiling add artichokes for 10 minutes.
• Preheat oven to 400°F.
• Strain and pat dry.
• In metal pot, large enough to hold artichokes SNUGGLY heat 1 tblsp oil and 4 cloves of mashed garlic over low to medium heat, allow to become tender.
• Set artichokes stem side down into pot, make sure they are snug.
• Add enough olive oil to reach halfway up artichokes.
• Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).
• Once cooked discard most of oil, leave enough to toss to coat and season generously with pepper and salt add 1 handful 1/2 cup of italian bread crumbs.