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Ingredients

50 minutes
3 servings
  1. 3large artichokes
  2. 1.5 cupscooked baby shrimps, peeled and deveined
  3. 1/4 cupsweet Vidalia onions, diced
  4. 1/4red bell pepper, diced or cut in Julianne
  5. 3 tbsp.lemon juice
  6. 1 tbsp.olive oil
  7. 1/2 tsp.salt or to your taste
  8. Ground pepper to your taste
  9. 1 tbsp.chopped cilantro
  10. 1/4iceberg lettuce cut in strips
  11. 3hardboiled eggs cut in half
  12. 3sliced plum tomatoes
  13. 9black olives
  14. lemon dressing
  15. 6 tbsp.lemon juice
  16. 4 tbsp.olive oil
  17. Salt and pepper to your taste

Cooking Instructions

50 minutes
  1. 1

    Measure, cut and cook ingredients for the recipe.
    Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy.
    Open a bit the artichoke leaves at the center, remove some of the center leaves. With a teaspoon remove the furry stuff at the bottom.

  2. 2

    Blend the lemon juice with olive oil and salt. In a bowl mix the lemon dressing with the shrimps, red pepper, cilantro, salt and pepper to taste.

  3. 3

    Stuff the center of the artichokes with the shrimp salad.

  4. 4

    Serve the artichokes with the iceberg lettuce, sliced tomatoes, hardboiled eggs and black olives.

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Jon Michelena
Jon Michelena @jonmichelena
on
Estados Unidos
Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020
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