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Artichoke with Garlic-Chive Sauce and Spring Greens

Source: The Onion Harvest
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 4
While artichokes can be enjoyed just about any time of year, they offer extra pleasure during springtime when served with young garlic, fresh chives, and baby mixed greens. This recipe can be doubled and made a day ahead, making it easy to host a large number of guests. While this artichoke and shrimp dish can be shared as an appetizer, this combination also offers a light yet satisfying lunch when served with fresh bread and orange slices.
RECIPE INGREDIENTS
6 large shrimp
1 large fresh artichoke
3 tablespoons lemon juice
2 cups mixed baby spring greens
Other necessary recipes:
Garlic-Chive Sauce
Artichoke with Garlic-Chive Sauce and Spring Greens Recipe at Cooking.com
DIRECTIONS
In a small saucepan, bring about 1 1/2 cups water to a boil, then reduce the heat. Add the shrimp and simmer 7-10 minutes, or until the shrimp are pink. Drain the shrimp and set aside until cool enough to handle. Peel the shrimp, remove the veins, and rinse under cool water. Transfer to a small bowl, and drizzle each shrimp with 1 tablespoon of the Garlic-Chive Sauce. Cover with plastic wrap, and refrigerate until ready to use.


Cut the stem from the artichoke and trim the pointed ends until the leaves are 1 inch to 1 1/4 inches long. Place the artichoke in a small saucepan with about 1 1/2 cups water and the lemon juice. Cover and simmer 20-30 minutes, or until the leaves move easily when pried with a fork. Remove the artichoke from the saucepan, open the middle, then remove the choke with a teaspoon or fork and discard. Place the artichoke on a small plate and refrigerate until ready to use.


Arrange the greens on a plate, place the artichoke on the greens then place the shrimp in the crevices between the artichoke leaves. In a blender, whir the Garlic-Chive Sauce 10 seconds, then pour over the greens or pour into a small dipping bowl or pitcher to pass for individual servings. Serve immediately.


Recipe reprinted by permission of Taunton. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 49
Sodium: 62mg
Fiber: 4g
Carbohydrates, Total: 9g
Protein: 4g
% Cal. from Fat: 0%
Cholesterol: 16mg
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