Shrimp and Scallop Stuffed Artichokes

I grew up in California and have always loved fresh steamed artichokes with melted butter. Though artichoke hearts in oil are fine, especially Italian; but there is nothing like stripping those plump leaves, dipped in butter, of their rich greenness with fingers and teeth.  Mmm. The white wine should be crisp and cold.

My husband protests that it’s too much work for too little, so to appease him, today I stuffed the artichokes with a seafood bread stuffing.   Inspiration from Emeril Lagasse. And,  I made him work for something.  He’s laying down an undercoat for my photography backgrounds.

I added scallops to the recipe and used plain grated cheese instead of Parmesan but I was pretty much faithful this time to the recipe.   I love to use Emeril’s  “essence” seasoning in recipes.   It’s so southern!   Reminds me of my Shreveport, Louisiana grandmother’s cooking; every dish bursting with flavor.   Anyway.

Note:   We all agreed that the next time we would skip the bread crumbs and go for a simple stuffing of just the seafood mixture.  Too filling.

Shrimp and Scallop Stuffed Artichokes

3 large or 4 medium artichokes

1/2 lemon, cut into wedges

1/2 cup chopped green onions

2 tbsp minced garlic

1/2 lb baby shrimp

1/2 lb of baby scallops

3 tsp Emerils Original Essence

1/2 tsp salt

2 tbsp minced fresh parsley

1 tbsp fresh minced oregano

1 tsp grated lemon peel

2 cups of breadcrumbs

6 tbsp olive oil

1/2 cup of shredded Emmenthal cheese

2 tsp lemon juice

Cut off the stems of the artichokes so that they rest flat on a surface.  Cut away the upper third of each artichoke and trim the prickly leaf tips with scissors.   Bring a large pot of water to the boil and simmer the artichokes and the lemon wedges for 25 minutes.  Drain and allow to cool upside down in a colander.

Cook the green onions and garlic in olive oil for 1 minute.   Add the scallops, shrimp, essence, salt, oregano, parsley and lemon peel, then cook for 2 minutes.   Set aside.

Pull out the cone of white leaves in the center of each cooled artichoke and scrape out the choke.

Mix the breadcrumbs, 2 tablespoons of olive oil, Emmenthal and lemon juice with the shrimp/scallop mixture.    Stuff the cavity and insert some stuffing in some of the spaces between leaves.  Place the stuffed artichokes in a baking dish, drizzle with olive oil and bake for 10-15 minutes in a preheated 400 degree oven.

Wine suggestion:   Chablis

About cookinginsens

An American living in Burgundy, France
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