Ingredients
6 med Artichokes, 3" across
1 1/2 lb Raw small shrimp
6 Tbsp. Lemon juice
2 3/4 tsp Salt
1/2 tsp Tarragon
1/4 tsp Black pepper
1 c. Mayonnaise
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
Natural hog casings for fresh and cured sausages
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I do not know if you would classify this as a brunch item, but it is very good. We got it out of Food and Wine or possibly the Gourmet magazine around 20 years ago. To prepare artichokes, remove the stems, cut 1/2" off of top and snip off sharp tips of leaves and cook. Do not over cook. Remove chokes of artichoke by carefully spreading leaves and pulling out innermost ones and scrape away the fuzzy choke with a spoon. To cook shrimp, bring 1 qt water to a boil, add in 1 Tbsp. lemon juice and 2 tsp. salt. Add in shrimp and bring to a boil. Reduce heat and simmer 3 to 5 min until shrimp turns pink. Reserve 1/2 c. water shrimp was cooked in, then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in blender with reserved liquid, the remaining 5 Tbsp. lemon juice, seasonings and 1 c. mayonnaise. Blend till shrimp are broken up, refrigeratein refrigerator, where it will become considerably thicker till ready to fill artichokes.