Shrimp Stuffed Artichokes
Transform your dinner table into a show-stopping Mediterranean feast with these decadent Shrimp Stuffed Artichokes! Tender globe artichokes are carefully prepped and filled with a savory mixture of succulent shrimp, crispy panko breadcrumbs, grated Parmesan, and aromatic garlic and parsley, then baked to golden perfection. Infused with zesty lemon and moistened with a flavorful broth, these stuffed artichokes strike the perfect balance of tender, juicy, and crispy textures. Whether you're hosting a special occasion or simply looking to elevate your weeknight dinner, this elegant dish is sure to impress. Serve warm with a squeeze of fresh lemon for a burst of brightness that complements their rich, savory filling. Perfect for seafood lovers and those seeking a unique appetizer or main course, these Shrimp Stuffed Artichokes are as visually stunning as they are delicious!
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Recipe Information
Ingredients
- 4 pieces Large globe artichokes
- 1 piece Lemon
- 1 pound Raw shrimp (peeled, deveined, chopped)
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Chicken or vegetable stock
Instructions
Start by preparing the artichokes. Cut off the top inch of each artichoke and trim the stems so they stand upright. Use kitchen scissors to snip the pointed tips from the remaining leaves.
Rub the cut surfaces with the lemon to prevent discoloration.
Bring a large pot of salted water to a boil, and cook the artichokes for 15 minutes or until slightly tender. Remove and let them cool.
Once the artichokes are cool enough to handle, gently spread the leaves open and use a spoon to scoop out the fuzzy choke in the center, creating a cavity for the filling.
Preheat your oven to 375°F (190°C).
In a bowl, combine the chopped shrimp, panko breadcrumbs, Parmesan cheese, minced garlic, parsley, olive oil, salt, and black pepper. Mix until well incorporated.
Stuff each artichoke with the shrimp mixture, pressing it gently into the center and between the larger leaves.
Place the stuffed artichokes in a baking dish. Pour the chicken or vegetable stock into the dish to a depth of about 1 inch, ensuring the artichokes stay moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the shrimp is cooked through and the breadcrumbs are golden brown.
Remove from the oven and let cool slightly before serving.
Serve warm with lemon wedges for an extra burst of freshness.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2129 mg | 93% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 25.3 g | 91% | |
| Total Sugars | 6.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 600 mg | 46% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
