Roasted Artichoke Bottoms with Shrimp and Herbed Mayonnaise

The globe artichoke (Cynara cardunculus) is one of the oldest known cultivated vegetables, originating from Ethiopia, with Italy currently being the world’s largest producer. It was valued in ancient Greece and Rome as a digestive aid, available only to the wealthy due to its scarcity. Globe artichokes are an excellent source of dietary fiber, magnesium, and the trace mineral chromium. They are a very good source of Vitamin C, folic acid, biotin, and the trace mineral manganese. They are a good source of niacin, riboflavin, thiamin, vitamin A, and potassium.

Serves 4 as a side
herbed mayonnaise recipe adapted from Working the Plate
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8 medium-sized artichokes
8 medium-sized shrimp
olive oil

Herbed Mayonnaise:
3 large egg yolks
1 teaspoon prepared Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
large pinch cayenne pepper
1/2 cup olive oil
3 tablespoons, drained
1/4 cup fresh tarragon leaves

Preheat oven to 165c (325f). To prepare the artichokes, click here and follow the instructions just to where the artichoke is peeled. Don’t cut the artichoke in half and remove the choke which is the hairy bit in the center. Once the artichokes are peeled and the choke is removed, place into an oiled baking dish, bottom side up, drizzle with olive oil and sprinkle sea salt over them. Cook 20 minutes, and turn over, adding a bit more salt and a drizzle of olive oil. Continue cooking for another 10-15 minutes or until tender. 

To make the herbed mayonnaise, combine egg yolks, mustard, lemon juice, salt, and cayenne pepper in a food processor and process until smooth. With the motor running, pour the oil into the yolk mixture a drop at a time until half the oil is added, and then in a very thin steady stream until all the oil is incorporated. Add the capers and tarragon and process until finely chopped. Scrape the mayonnaise into a container and store in the refrigerator up to 3 days.

Pan-fry shrimp in a bit of olive oil until cooked. Place a teaspoon of the homemade mayonnaise on the plate and top with the roasted artichoke bottom. Add a teaspoon of the mayo in the cavity of the artichoke and place the cooked shrimp on top. Serve immediately.

The Culinary Chase’s Note: I love artichokes and this was my first time preparing an artichoke in its natural form. If raw eggs are a concern, start with a prepared mayonnaise and add mustard, capers and tarragon, chopping them and then mixing into the mayonnaise. When preparing the artichokes, just remember to rub lemon juice over any of the cut parts. To remove the choke, use a sharp paring knife or spoon.  Delicious!

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