Ingredients:
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6 medium artichokes
1 1/2 lb raw small chrimp
8 tblsp lemon juice
4 3/4 tsp salt
1/2 tsp tarragon
1/4 tsp ground black pepper
1 cup mayonnaise
Instructions:
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To prepare the artichokes, remove the stems, cut one-half inch off the
tops and snip off the sharp tips of each leaf. Then cook, tightly
covered, in plenty of boiling water to which you have added two
tablespoons of the lemon juice and two teaspoons of salt, until the base
can be pierced wtih a fork, 30 to 40 minutes. Drain well.
To cook shrimp, 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 one-half cup of the water the
shrimp were cooked in. Then drain, peel and clean the shrimp. Reserve
18 shrimp for garnish. Place remaining shrimp in a blender with the
reserved liquid, the remaining five tablespoons of lemon juice,
seasonings, including the remaining three-quarter teaspoon of salt, and
one cup of mayonnaise. Blend until the shrimp are broken up. Chill the
mixture in the refrigerator, where it will become considerably thicker,
until ready to fill artichokes.
Note:
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To insure that this dish looks as attractive as it should, you must
remove the chokes of the artichokes very carefully. After you have
spread out the center leaves, pull out the very innermost ones -- they
will be pale in color and rather thorny -- then scrape away the fuzzy
choke with a spoon. If it doesn't come easily, cut around it with a
grapefruit knife. Don't overcook the artichoke lest it fall apart when
you handle it.
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