Recipe - Artichoke Stuffed With Shrimp

6 md Artichokes; 3" across
1 One half pound Raw small shrimp
6 tablespoon Lemon juice
2 Three fourths teaspoon Salt
One half teaspoon Tarragon
One fourth teaspoon Black pepper
1 cup Mayonnaise

Date: Tue, 27 Feb 1996 11:46:35 0800

From: Gerald Edgerton jerrye@wizard.com
I don't know if you would classify this as a brunch item, but it is very
good. We got it out of Food and Wine or the Gourmet magazine around 20
years ago.

To prepare artichokes, remove the stems, cut 1/2" off of top and snip off
sharp tips of leaves and cook. Don't over cook. Remove chokes of
artichoke by carefully spreading leaves and pulling out innermost ones and
scrape away the fuzzy choke with a spoon. To cook shrimp, bring 1 quart
water to a boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add
shrimp and bring to a boil. Reduce heat and simmer 3 to 5 minutes till
shrimp turns pink. Reserve One half cup water shrimp was cooked in, then drain,
peel and clean the shrimp. Reserve 18 shrimp for garnish. Place remaining
shrimp in blender with reserved liquid, the remaining 5 tablespoons lemon
juice, seasonings and 1 cup mayonnaise. Blend until shrimp are broken up,
chill in refrigerator, where it will become considerably thicker until
ready to fill artichokes.

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