Greek Artichokes


Ingredients

1lb 16-20 count raw shrimp

1T Lemon-Pepper Seasoning

2ea Canned Artichoke bottoms

2ea Roma Tomatoes

2oz Pine Nuts

8oz Mascarpone Cheese

1t Kosher salt

1t Coarse ground Black Pepper

2oz Fresh Parsley

1T Olive Oil

 

Preparation

Pre-heat oven to 350˚, roast pine nuts on a baking sheet for 5 minutes-set aside. Quarter tomatoes, remove the seeds, cut into 1/8 inch dice. Remove tails from shrimp, and slice into ¼ inch pieces. Toss shrimp with lemon-pepper seasoning and olive oil. In a sauté pan over medium-high heat, add shrimp and cook for 5 minutes. Remove from heat and chill. In a glass bowl gently fold tomatoes, shrimp, pine nuts, salt and pepper into the mascarpone. Drain artichoke bottoms, arrange on baking sheet so that the cavity is facing up. Place 1 tablespoon of the filling into the bottom so that there is a slight “dome” to the artichoke.

Pre-heat broiler on high setting. Place shrimp filling on middle rack of oven so to be at least 6 inches from the element. Broil artichokes for 2 minutes or until there is a brown tint to the cheese. Remove from oven. Serve warm and garnish with fresh parsley.

NOTE: Can be made without using the broiler. Place into a 400˚ oven for 5 minutes.