Artichoke Bottoms with Garlic Mushrooms & Shrimp Topped with Aged White Cheddar
Dale Norris
ingredients
- 12 frozen artichoke bottoms*
- 1 tbsp (15 mL) olive oil
- 1/4 cup (60 mL) butter
- 1 small onion, diced
- 1 cup (250 mL) sliced mushrooms
- 1 garlic clove, minced
- 12 large tiger prawns
- 1/2 lemon, juiced
- 2 oz (60 mL) white wine (or white vermouth)
- 1 small tomato, diced
- 1 tbsp (15 mL) chopped parsley
- Pinch of dried chile flakes
- Salt & pepper, to taste
- 4 oz (125 g) old white cheddar, shredded
directions
- 1
Preheat oven to 400 F (200 C).
- 2
Arrange artichoke bottoms in a greased lasagna pan. Heat oil and butter in a sauté pan set over medium-high heat until melted. Add onions and sauté until translucent. Add mushrooms and garlic; sauté until mushrooms have browned and are soft. Add shrimp and sauté until opaque. Add lemon juice and white wine; let reduce for 2 minutes. Add tomato, parsley, chile flakes; season with salt and pepper. Pile mushroom mixture into each artichoke bottom. Top with grated cheddar. Bake in oven until cheese is bubbly. Serve this with a nice crisp New Zealand Sauvignon Blanc or a dry rose from Provence.
notes
* Available at specialty food markets, if unavailable substitute fresh artichokes.
Source: Flavours Magazine
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews