Shrimp Stuffed Artichokes
rec.food.cooking/Cheshire/1995

Steam the whole artichokes as normal. Cool. With scissors, cut the tip ends off all leaves. Cut a little off the top of the artichoke, so that you will be able to enter it from the top. Cut out the center leaves of the artichoke from the top, removing the prickly choke, but leaving the leaves and heart intact. You now have a nice little bowl for stuffing. Prepare one per person.

You can stuff with many things, but my favorite is seafood and Swiss cheese.

Cook some lobster, crab or shrimp. Remove shells, clean and cut into bite size pieces. Need about 1 lb for 4-5 medium artichokes.

Mix the prepared shellfish with:
1 cup processed Swiss cheese cubed
1/3 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tsp salt
1/2 cup mayonnaise
2 tsp lemon juice

Stuff the hollowed out artichokes
Place in a shallow cooking dish
Pour 1-inch hot water into the dish
Cover and bake at 375 degrees for 35 minutes or until cheese melts.