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Artichokes Stuffed with Shrimp and Green Goddess Dressing
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| What You Need: |
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Six 10- to 12-ounce artichokes
6 quarts water
3 tablespoons salt
GREEN GODDESS DRESSING
3 cups mayonnaise, freshly made, or a good, unsweetened commercial variety
1 tablespoon tarragon wine vinegar
1 teaspoon lemon juice
1 tablespoon finely chopped anchovies (6 to 8 flat anchovies canned in olive oil)
1 tablespoon chopped fresh tarragon or 1 teaspoon dried crumbled tarragon
¼ cup finely chopped scallions, including part of the green stems
¼ teaspoon finely chopped garlic
¼ cup finely chopped fresh parsley
1/8 teaspoon cayenne
2 pounds shelled, cooked and chilled tiny shrimp, preferably the West Coast or Alaskan variety
6 rolled, caper-stuffed anchovies (optional)
Lemon slices
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| How To Cook: |
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1. Trim the bases of the artichokes flush and flat so that they will stand upright without wobbling. Bend and snap off the small bottom leaves and any bruised outer leaves. Lay each artichoke on its side, grip it firmly and, with a large, sharp knife, slice about 1 inch off the top.
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2. With scissors trim ¼ inch off the points of the rest of the leaves. Rub all the cut edges with lemon to prevent their discoloring. In an 8-quart enameled or stainless-steel pot (do not use aluminum; it will turn the artichokes gray), bring about 6 quarts of water and 3 tablespoons of salt to a boil.
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3. Drop in the artichokes and boil them briskly, uncovered, for about 30 minutes, turning occasionally. They are done when their bases show no resistance when pierced with the tip of a small, sharp knife. Drain them upside down in a colander.
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4. When they are cool enough to handle, spread their leaves apart gently, grasp the inner core of yellow, thistlelike leaves firmly and ease it out. Then, with a long-handled spoon, thoroughly scrape out and discard the fuzzy choke.
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5. GREEN GODDESS DRESSING: In a small mixing bowl, beat into the 3 cups of mayonnaise the vinegar, lemon juice, anchovies, tarragon, scallions, garlic, parsley and cayenne. Taste for seasoning and add a little salt if you think it needs it.
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6. In a large mixing bowl combinethe shrimp and 1½ cups of the dressing, stirring them gently until the shrimp are well coated. Fill each artichoke cavity with the mixture, mounding it slightly on the top.
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7. Arrange the anchovy, if you are using it, in the center of each shrimp mound and chill the stuffed artichokes until ready to serve. To serve, place the artichokes on chilled plates and surround them with the lemon slices. Pass the remaining Green Goddess dressing separately.
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