Stuffed Artichoke Bottoms with Shrimp, Capers and Marinara Sauce (serves 4)

stuffed artichoke bottoms

Stuffed Artichoke Bottoms with Shrimp, Capers and Marinara Sauce (serves 4)

Prep the Artichokes
2 cans artichoke bottoms drained and rinsed (about 8-10 artichokes)
Juice of 2 lemons (added to 4 cups water)

Soak the rinsed artichoke bottoms in the lemon juice and water for at least one hour.  Drain

Prepare the Marinara Sauce
1 tbsp extra virgin olive oil
1 large clove garlic, minced
1/2 cup chopped onion
2 15 ounce can diced tomatoes
1/4 tsp red pepper flakes
1/2 tsp each basil, marjarom and oregano
Kosher salt to taste
1 tbsp capers, drained

Sauté the onion and garlic in the olive oil.  Add the tomatoes and spices (but not the capers) and simmer for 30 to 45 minutes.  Using an immersion blender, puree the sauce.  Stir in the capers. May be made in advance and reheated.

Stuff the Artichoke Bottoms
8 artichoke bottoms (prepared as above)
1/2 cup ricotta cheese
1/4 grated parmesan cheese
1 egg
1/4 tsp basil
1/4 tsp dried tarragon
Salt and red pepper flakes to taste

Lightly beat the egg.  Add the cheeses and spices and mix thoroughly.  Lightly mound the stuffing into the artichoke bottoms.  Place on a lightly oiled sheet of aluminum foil and bake at 425 for 10-12 minutes or until puffed and golden.  Transfer to individual oven proof au gratin dishes.

Prepare Shrimp
1 lb large shrimp, peeled and deveined

Return the Marinara Sauce to a slow boil.  Add the Shrimp and cook until just pink (about two minutes. Spoon the shrimp from the sauce and arrange around the artichoke bottoms on the au gratin dishes.

Use the remaining sauce to lightly nap the shrimp and the artichoke bottoms.  Sprinkle with additional grated cheese.  Place in the middle of a 425 oven for about 5 minutes or until thoroughly heated and the cheese melted.  Serve at once.

This entry was posted by Glyn Ruppe-Melnyk.

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