Yield
2 dozen appetizer servings.

How to Make It

Step 1

Whisk together first 4 ingredients until blended. Gradually whisk in 1/4 cup olive oil. Stir in onion, oregano, and fennel. Set aside.

Step 2

Bring 3 cups water to a boil; add shrimp and cook 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, devein, if desired. Cut shrimp in half lengthwise. Set aside.

Step 3

Cut off stem end so that artichoke will sit upright; place in a small saucepan. Squeeze lemon juice over artichoke. Add water to cover, salt, and 3 tablespoons olive oil; bring to a boil over medium heat. Cover; reduce heat, and simmer 20 to 30 minutes or until tender. Drain and cool.

Step 4

Peel away leaves. Using a spoon, remove and discard thistle (choke) from the heart. Dice heart; add to vinaigrette.

Step 5

Spoon vinaigrette on artichoke leaves; top with shrimp. Garnish, if desired.

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