Sautéed Artichoke Bottoms with Shrimp
Artichoke bottoms, with their delicate earthy flavor, pair beautifully with shrimp. Sautéed in garlic and olive oil, this dish offers a light, flavorful combination that's both satisfying and nutritious—perfect for a gourmet appetizer or light main course.
Servings: 4
Ingredients
- 4 Cuisinery artichoke bottoms
- 8 large red shrimp
- 2 small octopus tentacles
- 3 tbsp olive oil
- 3 cloves garlic
- ½ tsp red pepper flakes
- Juice of ½ lemon
- ½ tsp paprika
- ½ cup cherry tomatoes
- 1 tbsp fresh parsley
- Salt & black pepper to taste
- Microgreens or arugula
Instructions
- 1. Prepare the Artichokes: Blanch the frozen Artichoke Bottoms in salted boiling water with a lemon slice for 15-20 minutes. Then, transfer to ice water to cool, then drain and set aside.
- 2. Sauté the Shrimp (and Octopus, if using): Heat 1 tbsp olive oil in a pan over medium-high heat, add the shrimp and cook for 3-4 minutes, flipping halfway, until pink and opaque.If using octopus, add it at the last minute just to warm through. Then remove the shrimp (and octopus) from the pan and set aside.
- 3. Sauté the Artichokes & Garlic: In the same pan, add 2 tbsp olive oil over medium heat, add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally. Then, place the artichoke bottoms in the pan, cut-side down, and let them lightly sear for 1-2 minutes.
- 4. Assemble & Serve: Arrange the artichoke bottoms on a serving plate, place one shrimp (and a small piece of octopus, if using) on each artichoke bottom, sprinkle with paprika, salt, and black pepper to taste and squeeze lemon juice over it.
- 5. Optional Garnish & Serving SuggestionPair with crusty bread or a light white wine for an elegant seafood appetizer or main course.
