Artichoke With Garlic-Chive Sauce And Spring Green
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Ingredients:
6 large shrimp
1 large fresh artichoke
3 tablespoons lemon juice
2 cups mixed baby spring
greens
Instructions:
In a small saucepan, bring
about 1 1/2 cups
water to a boil, then reduce
the heat. Add the shrimp and simmer 7-10 minutes, or until the shrimp are
pink. Drain the shrimp and set aside until cool enough to handle.
Peel the shrimp, remove the veins, and rinse under cool water. Transfer
to a small bowl, and drizzle each shrimp with 1 tablespoon of the Garlic-Chive
Sauce. Cover with plastic wrap, and refrigerate until ready to use.
Cut the stem from the artichoke
and trim the pointed ends until the leaves are 1 inch to 1 1/4 inches long.
Place the artichoke in a small aucepan with about 1 1/2 cups water and
the emon juice. Cover and simmer 20-30 minutes, or until the leaves move
easily when pried with a fork. Remove the artichoke from the saucepan,
open the middle, then remove the choke with a teaspoon or fork and discard.
Place the artichoke on a small plate and refrigerate until ready to use.
Arrange the greens on a plate,
place the artichoke on the greens then place the shrimp in the crevices
between the artichoke leaves. In a blender, whir the Garlic-Chive Sauce
10 seconds, then pour over the greens or pour into a small dipping bowl
or pitcher to pass for individual servings. Serve immediately.
Nutrition Facts:
Amount Per Serving:
Calories 49
Fat 0g, Cholesterol 16 mg,
Sodium 62 mg,
Courtesy Of:
Cooking.com
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