How to make it

  • In 5 quart pan bring 2 quarts water, vinegar and peppercorns to boiling.
  • Meanwhile remove coarse outer artichoke leaves then 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 about 30 minutes.
  • Drain then use warm or chilled.
  • Pull out tiny thorn tipped center leaves with a spoon then scoop out fuzzy centers.
  • Set artichokes upright on plates flaring leaves slightly.
  • Combine all dressing ingredients and mix well.
  • Mix shrimp with dressing then spoon equally into artichokes and season with salt.

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