Jerusalem Artichokes And Shrimp Vinaigrette Recipes

JERUSALEM ARTICHOKES AND SHRIMP VINAIGRETTE

Steps:

• Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
• Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
• While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
• Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
• Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.

SHRIMP AND ARTICHOKE VINAIGRETTE

Steps:

• Combine all ingredients in a large bowl. Refrigerate a minimum of 6 hours or a maximum of 2 days.
• Drain and serve on letter leaves.

SHRIMP WITH ARTICHOKES

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

JERUSALEM ARTICHOKE VINAIGRETTE

Steps:

• In a small saucepan, combine Jerusalem artichokes, tarragon stems, and half of the vinegar. Add enough water to cover by about 1/2 inch. Season with salt and pepper. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 25 minutes. Drain, and place in a blender. Add just enough of the cooking liquid to puree until very smooth. Add reserved tarragon leaves, remaining vinegar, and shallots. Pulse to combine. Add either grapeseed oil or a little of the cooking liquid depending on the desired consistency.