Artichoke Babies With Shrimp And Feta Recipe

Ingredients for Artichoke Babies With Shrimp And Feta

• 1 pound baby artichokes
• 1 ½ teaspoons salt
• 4 tablespoons lemon juice
• 1 tablespoon all-purpose flour
• Extra Virgin Olive Oil
• Garlic Cloves
• ½ teaspoon red pepper flakes
• Large Shrimp
• Fresh Ground Black Pepper
• Fresh Oregano
• Feta Cheese

How to Make Artichoke Babies With Shrimp And Feta

1. Fill a large saucepan with enough cold water to cover 1 pound of baby artichokes. Add 1 tablespoon salt, 3 tablespoons lemon juice, and 1 tablespoon all-purpose flour. Stir to combine.
2. Trim the artichokes: Cut off and discard the stems. Bend back the outer leaves until they snap off close to the base. Trim the tops. Add the trimmed artichokes to the water.
3. Simmer the artichokes, weighted down with a heatproof dish to keep them submerged, for 12-15 minutes, or until the bottoms are tender when pierced with a knife. Drain well.
4. Cut each artichoke in half and set aside.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and ½ teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
6. Add ½ pound shrimp and cook for 2-3 minutes, until pink and cooked through. Transfer shrimp to a side plate.
7. Add 1 tablespoon olive oil to the skillet. Heat until hot.
8. Add the artichoke halves to the skillet. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir in 1 tablespoon lemon juice.
9. Toss to combine and cook until the artichokes are warmed through (about 2-3 minutes).
10. Return the shrimp to the skillet.
11. Stir in 1 teaspoon dried oregano. Toss to coat.
12. Adjust seasoning with salt and pepper to taste.
13. Serve warm, topped with ¼ cup crumbled feta cheese and a sprinkle of fresh oregano (optional).