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Recipe by: anahy
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See below ingredients and instructions of the recipe
2 tb Vinegar 1 lb Shelled cooked tiny shrimp
1 ts Black peppercorns Salt
4 md Artichokes,rinsed
---------------------CILANTRO DRESSING--------------------------
3 tb Olive oil 1 sm Firm-ripe tomato,finely
1/4 c White wine vinegar -chopped
1 Garlic clove,minced/pressed 1 sm Avacado,peeled/pitted/diced
1 tb Minced green onion 1 tb Minced fresh cilantro
1 tb Minced celery
In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems
even with bases, cut off top third of each, and trim off remaining
thorny leaf tips.
Boil artichokes gently, covered, until bottoms are tender when
pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny,
thorn-tipped center leaves; with a spoon, scoop out fuzzy centers.
Set artichokes upright on plates, flaring leaves slightly.
Mix shrimp with dressing; spoon equally into artichokes. Season with
salt.
*** CILANTRO DRESSING ***
Mix all ingredients.
Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams
saturated); 18 grams carbohydrates; 382 milligrams sodium; 221
milligrams cholesterol.
~ Janet Lauck, Fresno, California.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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