Baby Artichokes With Potatoes Garlic Olives And Shrimp Recipes

LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES

Steps:

• In a small bowl, mix spices.
• Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
• In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
• Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
• Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
• Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
• Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
• Serve hot with a side of simple orzo or this Lebanese rice.

SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Cook pasta in boiling water.
• While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

Steps:

• Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP

Steps:

• Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
• Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
• Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP

Steps:

• 1. Prepare arichokes by trimming stem, cutting off pointed tips removing rough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into bowl of cold water with about 10 percent vinegar or lemon juice. 2. Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers. 3. Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

15-MINUTE SHRIMP AND ARTICHOKE SAUTé

Steps:

• Add the quinoa and 2 cups of water to a small saucepan over medium heat Bring to a simmer. Cover and cook 15 minutes, or until the water has absorbed. Fluff with a fork.
• Meanwhile, add the frozen shrimp to a cold sauté pan. Cook over medium heat for 4 minutes, turning occasionally. Pour off any liquid and return the pan to the burner, along with the seasoned butter medallions, beans, and artichokes. Cook 2 minutes, stirring once to twice, or until the butter has melted and the shrimp are opaque. Remove the pan from the heat and stir in the spinach.
• Serve the shrimp and artichoke sauté over the cooked quinoa.