Recipe: Shrimp Cocktail in Artichokes with Cocktail Sauce

SHRIMP COCKTAIL IN ARTICHOKES

4 medium artichokes
Cocktail sauce, divided use (recipe follows)
1 medium avocado, peeled and diced
2 tablespoons lemon juice
3/4 cup cooked, shelled small fresh shrimp
Parsley sprigs (optional, for garnish)
Lemon wedges (for garnish)

TO PREPARE ARTICHOKES:
Trim off most of the stem of the artichokes; pull off the small, round scales at the base and any tough leaves toward the bottom. Slice off the top quarter of the artichokes. You can trim off the pointy tips of the outer leaves, but it isn't necessary. Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. (If desired, oil, lemon juice and seasonings can be added to cooking water.) Cover and boil gently 25 to 40 minutes, depending on size, or until petal near the center pulls out easily. Stand artichokes upside down on a rack to drain. Remove center petals and fuzzy center from artichokes.

TO SERVE:
Spoon 1 tablespoon Cocktail Sauce into center of each artichoke. Toss avocado with lemon juice until well-coated; drain.

Combine avocado and shrimp; spoon into artichokes. Top each with 1 tablespoon Cocktail Sauce. Garnish with parsley and lemon wedges. Pass remaining Cocktail Sauce as dip for leaves.

COCKTAIL SAUCE

2/3 cup chili sauce (American-style)
2/3 cup ketchup
4 teaspoons prepared horseradish
1 tablespoon lemon juice

Combine ingredients and mix well. Chill.

Makes 4 servings
Source: California Artichoke Cookbook and the California Artichoke Advisory Board