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SHRIMP AND BABY ARTICHOKE CASSEROLE




Source of Recipe


Miami Herald


Recipe Introduction


Perfect for entertaining
Rich Bill Hansen Catering of Miami and chef Tim Andriola of Timo in Sunny Isles Beach, Fla., shared a quick recipe for entertaining. If you prepare all the ingredients in advance, you can pop their shrimp and baby artichoke casserole in the oven and serve in less than 10 minutes.
If you, like me, find the idea of cutting baby artichokes tedious — or intimidating — an easy fix is to substitute a bag of frozen artichokes, which normally are sliced into bite-size quarters.
I would serve this with toasted baguette slices to make sure all the herbed cream sauce is blissfully sopped up. Or serve over rice as dinner for four.



List of Ingredients




16 baby artichokes
Juice of 1 lemon
1 tablespoon black peppercorns
3 bay leaves
3 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh garlic
1 small white onion minced
3 cups white wine
2 cups heavy cream
4 tablespoons Parmesan cheese, divided
16 medium to large shrimp, peeled and deveined
¼ cup finely diced peeled, seeded tomato
1 cup panko bread crumbs
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives


Recipe



Peel and trim the artichokes by cutting off the tip and trimming away the green flesh until you reach the pale yellow interior. Place artichokes in 1 quart of water with juice of 1 lemon, peppercorns and bay leaves and bring to simmer. Cook 15 to 20 minutes, until artichokes are tender. Remove from water and cool, then cut in half lengthwise and reserve.

Heat oven to 350 degrees. Heat a large, deep pan over medium heat and add 2 tablespoons olive oil. Add the garlic and onion and sweat for 2 to 3 minutes. Add the wine and reduce by half. Add the cream and reduce it by half.

Add half the cheese and the artichokes and bring to a simmer. Add the shrimp and tomato and cook for a few more minutes until the shrimp begin to turn pink. Transfer to large casserole pan.

Mix the last tablespoon of olive oil with the bread crumbs, remaining Parmesan and herbs and generously cover the shrimp and artichoke mixture. Bake for 5 or 6 minutes, or bread crumbs are golden brown. Serve at once.

Makes 8 servings.