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Stuffed Artichokes with Thai Shrimp Salad

Stuffed Artichokes with Thai Shrimp Salad

Craving something fresh and vibrant? Stuffed Artichokes with Thai Shrimp Salad combines earthy artichokes with a zesty shrimp salad, offering a unique twist on a classic dish. Perfect for gatherings or a light dinner, this recipe is both delightful and healthy. Make it tonight for a flavorful dining experience!
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Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces globe artichokes
  • 2 tablespoons mustard seed
  • 2 tablespoons peppercorns
  • Kosher salt
  • ½ piece lemon
  • 1 pound salad shrimp (bay shrimp, about 4 cups)
  • 6 pieces green onions (about ½ cup, sliced)
  • ½ cup cilantro (chopped)
  • ½ cup seasoned rice vinegar
  • ¼ cup vegetable oil
  • ¼ cup fish sauce
  • 2 pieces limes (juiced, about 3 tablespoons)
  • 2 tablespoons sugar
  • ½ teaspoon crushed red pepper flakes

Equipment

  • Large Pot
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. Start by preparing your artichokes. Cut the stems off at the base of the globe. Using a serrated knife, carefully trim the top third of the artichoke leaves. With kitchen scissors, snip off the sharp tips of the leaves. To prevent browning, rub lemon juice on the cut edges.
  2. Next, fill a large stock pot with water and add the artichokes, mustard seeds, peppercorns, and Kosher salt. Bring to a boil and let simmer for 35 to 45 minutes. The artichokes are done when the bottom stem can be easily pierced with a fork, and the leaves pull away effortlessly.
  3. While your artichokes are cooking, it’s time to prepare the shrimp salad. Rinse the salad shrimp thoroughly, ensuring there are no shells. In a medium bowl, combine the shrimp with the sliced green onions and chopped cilantro. Stir to combine and set aside.
  4. In a small bowl, mix together the seasoned rice vinegar, vegetable oil, fish sauce, lime juice, sugar, and crushed red pepper flakes. Stir well until the sugar is completely dissolved. Pour this mixture over the shrimp and toss everything together. Cover and refrigerate while the artichokes finish cooking.
  5. Once the artichokes are tender, use tongs to carefully remove them from the pot, allowing them to drain upside down on a platter. Don't be alarmed if some mustard seeds and peppercorns stick between the leaves; it's all part of the flavor!
  6. With a hand-held strainer, reserve the cooked mustard seeds from the cooking water. Discard the peppercorns but add the reserved seeds to your shrimp salad for extra texture.
  7. After the artichokes have cooled enough to handle, gently open the center and remove the inner leaves surrounding the heart. Use a spoon to scoop out any fuzzy parts, discarding them.
  8. Finally, serve the artichokes at room temperature, generously spooning the shrimp salad into the center of each artichoke. Enjoy the shrimp with the tender leaves, dipping them into the extra Thai salad dressing if desired.

Notes

For any leftovers, store them in an airtight container; the artichokes will keep well in the fridge for a couple of days.