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Pasta Salad with Artichokes and Shrimp
Prep 20min
Total45min
Ingredients18
Servings4
This recipe is my favorite way to prepare artichokes because it’s easy to prepare, once you’ve had the practice. Artichokes are very versatile; they can be mixed in a salad, pasta, blended to make dip, eaten in antipasto or as a topping on pizza or tacos.
Today I’ll be preparing them in a pasta salad with artichokes and shrimp. It’s very simple and perfect for lunch or a light dinner.
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Ingredients
For the artichokes:
4medium artichokes
2tablespoons olive oil
2tablespoons white wine vinegar
1teaspoon salt
2bay leaves
4peeled garlic cloves
Zest of half a lemon
6whole black peppercorns
For the salad:
1/2pound of pasta cooked al dente
1/2pound cooked shrimp
2tomatoes chopped
1/4cup grated white onion
1/2cup olives
4lemons, juiced
2tablespoons white vinegar
2tablespoons olive oil
Salt and pepper to taste
Fresh cilantro or parsley
Directions
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1
For the artichokes: Add lemon to a bowl of water. Use a knife to cut the leaves from the tip to the center. Then begin to remove the exterior leaves, the hard and thick ones. When the color of the leaves becomes light green, it’s time to stop. Submerge the artichokes in the water from time to time to prevent them from browning. Now cut the artichokes in half, then in half again and you’ll be left with the heart.
2
Set the hearts in the water while you continue this process with the rest of the artichokes.
3
Heat the oil over medium heat in a pot. Add the bay leaves, garlic, lemon zest and peppercorns. Strain and add the artichokes. Cook for 2 minutes. Add the vinegar, salt and enough water to cover the artichokes. Once it boils, cover and cook for 20 - 30 minutes or until the artichoke hearts are tender.
4
For the salad: Mix the ingredients on a dish and serve cold.
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Let the artichokes cool and jar, in their juices, in a sterilized glass container. They can be refrigerated for up to 10 days.
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No nutrition information available for this recipe
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This recipe is my favorite way to prepare artichokes because it’s easy to prepare, once you’ve had the practice. Artichokes are very versatile; they can be mixed in a salad, pasta, blended to make dip, eaten in antipasto or as a topping on pizza or tacos.
Today I’ll be preparing them in a pasta salad with artichokes and shrimp. It’s very simple and perfect for lunch or a light dinner.
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