Shrimp Stuffed Artichoke

Ingredients

• 1 lb boiled shrimp, peeled
• 1 large fresh artichoke
• 3/4 cup olive oil
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 cups green onions, finely chopped
• 2/3 cup fresh garlic, very finely chopped (from about 3 heads garlic)
• 1 (14 ounce) can artichoke hearts, finely chopped, liquid reserved
• 2 cups Italian seasoned breadcrumbs
• 1 cup romano cheese, shredded
• 1 tablespoon parmesan cheese, grated
• 1 tablespoon paprika

Directions

1. 1

   Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.

2. 2

   Cover and cook on high for 7-9 minutes, or until tender.

3. 3

   Drain and let cool.

4. 4

   Remove and refrigerate leaves.

5. 5

   Chop heart and tender center of stem; refrigerate if prepared ahead.

6. 6

   Heat together olive oil and butter in a very large skillet.

7. 7

   Add onions, bell peppers, green onion and garlic; cook over high heat until clear and tender, 8 to 10 minutes, stirring occasionally. Add canned artichokes, liquid from can, and reserved artichoke heart and stem.

8. 8

   Thoroughly mix in bread crumbs, then cheeses. Remove from heat.

9. 9

   Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.

10. 10

    Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.

11. 11

    Serve on pretty platter.