Ingredients (for 4 servings)
4 medium artichokes
1 Tablespoon lemon juice
1/3 cup olive oil
2 Tablespoon red wine vinegar
1/8 teaspoon black pepper
3/4 pound small salad shrimp
4 hard boiled eggs, peeled and chopped
1 cup diced celery
1 cup diced radishes
1 cup diced onions
1/4 cup fresh chopped parsley
2 tomatoes, cut into 1/8's
Instructions
Wash and prepare artichokes. Place in pan with one teaspoon salt and three inches boiling water. Add one Tablespoon lemon juice. Cook until the base of the artichoke can be easily pierced with a fork, about 45 minutes. Cool slightly. Spread the leaves and remove the thistle portion. Turn artichokes upside down to drain and cool completely.
Combine oil, vinegar, pepper and salt to taste. Add all remaining ingredients except tomatoes. Toss gently. Refrigerate for several hours.
When ready to serve, fill each artichoke center with shrimp salad mixture. Place on plate, Garnish with tomatoes and additional parsley.
Great served with lemon mayonnaise (combine 1/3 cup mayonnaise, 1 teaspoon lemon juice and 2 teaspoons mustard) for dipping the artichoke leaves.