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Ingredients
- 8 x Baby artichokes Salt as needed
- 6 Tbsp. Lemon juice
- 1 Tbsp. Flour
- 1/4 c. Extra-virgin extra virgin olive oil
- 3 x Garlic cloves chopped
- 1 tsp Red pepper flakes
- 3/4 lb Large shrimp shelled, deveined Freshly-grnd black pepper to taste
- 1 Tbsp. Fresh oregano finely minced
- 1/2 c. Crumbled feta cheese
Directions
- Fill a large saucepan with sufficient cool water to cover the artichokes and stir in 1 Tbsp. salt, 3 Tbsp. lemon juice and 1 Tbsp. flour. Cut off and throw away the stems of the artichokes, bend back the outer leaves till they snap off close to the base and trim the tops, dropping the artichokes as they are trimmed into the water. Simmer the artichokes, weighted with a heatproof dish or possibly pie plate to keep them immersed, for 12 min, or possibly till the bottoms are tender when pierced with a knife, and drain them. Cut each artichoke in half and reserve.
- In a large skillet heat 2 Tbsp. of extra virgin olive oil over moderate heat and cook the garlic and red pepper flakes for 1 minute. Add in the shrimp and cook for 2 to 3 min till just pink. Transfer shrimp to a side plate. Add in the remaining oil to the skillet and heat till warm. Add in the artichoke halves. Season with salt and pepper and stir in remaining lemon juice. Toss to combine and heat till the artichokes are just hot. Return the shrimp to the skillet. Sprinkle in oregano and toss to coat. Adjust seasoning, if necessary. Serve hot topped with crumbled feta cheese.
- This recipe yields 4 servings as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 171 | 52% |
| Total Fat 19.4g | 24% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 394mg | 16% |
| Potassium 496mg | 14% |
| Total Carbs 17.65g | 5% |
| Dietary Fiber 8.8g | 29% |
| Sugars 2.35g | 2% |
| Protein 23.21g | 37% |
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