Baby Artichokes with Potatoes, Garlic, Olives and Shrimp
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- At least 10 baby artichokes
- Vinegar for soaking (optional)
- Lemon juice and wedges for serving
- 5tablespoons extra virgin olive oil
- 1pound waxy potatoes, like red-skinned ''new'' potatoes or fingerlings, peeled and cut, if necessary, into 1-inch chunks
- Salt and pepper
- Several sprigs of thyme
- ½cup dry white wine, stock or water
- 1cup small black olives, like niçoise, pitted if you like
- 1pound shrimp, peeled
- 1tablespoon minced garlic
- Chopped fresh parsley leaves for garnish
Nutritional analysis per serving (4 servings)
528 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 23 grams dietary fiber; 5 grams sugars; 37 grams protein; 1447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
- Step 2
Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
- Step 3
Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.
Private Notes
Comments
This was really nice. A bit of chopping but other than that easy. I did add more wine as it all simmered to make it a bit saucier. Also sprinkled with some crushed red pepper at the end to add a little spice. Serve with lemon wedges to add to the brightness. I think in a pinch you could use canned artichoke hearts but it wouldn’t be as good as fresh from the farmers market!