How to make it

  • Remove stems from artichokes and cut 1/2" off the tops and snip off sharp tips.
  • Cook tightly then cover with boiling water, 2 tablespoons lemon juice and 2 teaspoons salt.
  • Cook for 40 minutes then drain well.
  • Bring one quart water to a boil add one tablespoon lemon juice and two teaspoons salt.
  • Add shrimp and bring the water to a boil again.
  • Reduce heat and simmer covered three to five minutes or until shrimp have turned pink.
  • Reserve 1/2 cup of the water the shrimp were cooked in.
  • Drain peel and clean shrimp and reserve 18 shrimp for garnish.
  • Place remaining shrimp in a blender with the reserved liquid and remaining lemon juice.
  • Add seasonings and mayonnaise then blend until shrimp are broken up.
  • Chill for 30 minutes then fill artichokes and garnish with remaining shrimp.

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