Cheesy Italian Stuffed Artichokes with Shrimp
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and would use in my own home!
See disclosure policy for more information!
Stuffed Artichokes
Steamed artichokes stuffed with bread crumbs, garlic butter, olive oil, shrimp, provolone, and topped with prosciutto then baked make the perfect appetizer.
Stuffed artichokes make an excellent appetizer or can be served as a dish by itself for one.
Although instructions describe making one artichoke this recipe can easily make two stuffed artichokes if desired.
Choosing Artichokes
Purchase artichokes at your local grocery store in the fresh produce section, at farmers markets or grow them right in your back yard. Make sure they are green and firm.
Artichokes come in three different sizes: small, medium and large. I prefer to purchase the medium to large sizes.
Ingredients:
- 1 medium or large artichoke
- 1/2 lemon (optional)
- 1/2 cup bread crumbs (regular or Italian style)
- 1 sheet prosciutto sliced/diced
- 5 raw shrimp (deveined and shell removed)
- 2 Tablespoons olive oil
- 5 Tablespoons butter
- 4 cloves of garlic minced
- 3 slices provolone cheese diced (I used the round pre-sliced cheese)
Instructions:
Preheat oven 350 degrees Fahrenheit.
Prepare Artichoke
Prepare artichoke by rinsing under cool water. Rub entire top of artichoke with lemon. Although optional, rubbing with lemon helps to keep the artichoke from turning brown.
Steam Artichoke
Use a deep stock pot, steamer basket and fill the pot with water just below the steamer basket. Add artichoke to basket, cover pot with lid and cook on high (or rather steam) for 30 minutes.
Carefully remove artichokes from the steamer pot using long handled tongs and place on a cutting board.
Remove Choke
Cut stem off artichoke and set aside to nibble on for later. No recipe for the stem, just cut off the outside of the stem and enjoy!
Place the artichoke in a pan that will support it to stand alone. I use mini non-stick pie pans.
Gently spread artichoke apart to get to the center. Pull out the center leaves and discard.
The hairy part, called the choke, is exposed. Notice the rib around the choke? Below the choke is the heart.
Take a spoon and gently scrape out the choke and discard. Take care when removing the choke because this part you DO NOT want to eat.
Set prepared artichoke aside and prepare filling.
Prepare To Fill Artichoke
Shrimp
Take cleaned shrimp and cut into bite size pieces.
Melt butter in small sauce pan. Cook garlic and shrimp over medium heat for about 2 minutes or until shrimp turns a light pink. Remove from heat and set aside.
Stuff
Spread leaves apart and sprinkle with bread crumbs.
Tuck 1-2 slices of diced cheese down into each leaf. Then put a piece of shrimp on top each piece of cheese.
Then place another slice of cheese atop shrimp. Drizzle with olive oil and garlic butter making sure to get between each leaf.
Sprinkle with sliced/diced prosciutto and top with remaining cheese and bread crumbs.
Bake
Bake artichoke for about 10 minutes or until cheese has melted.
Serve immediately and enjoy!
Note: When served as an appetizer 1 artichoke can serve up to 4 people.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR STUFFED ARTICHOKES AND WOULD LOVE TO HEAR HOW YOURS TURN OUT SHOULD YOU DECIDE TO MAKE IT!
BE SURE TO COME BACK AND LET US ALL KNOW! IS THIS RECIPE REALLY WORTH MAKING?
If you liked this recipe or want to save it for later please be sure to share this on any of the social media’s below.
Cheesy Italian Stuffed Artichoke with Shrimp
Steamed artichokes stuffed with bread crumbs, garlic butter, olive oil, shrimp, provolone, and topped with prosciutto then baked make the perfect appetizer or meal.
Ingredients
- 1 medium or large artichoke
- 1/2 lemon optional
- 1/2 cup bread crumbs regular or Italian
- 1 sheet prosciutto sliced/diced
- 5 raw shrimp deveined and shell removed
- 2 Tablespoons olive oil
- 5 Tablespoons butter
- 4 cloves garlic minced
- 3 slices provolone cheese diced (I used the round pre-sliced cheese)
Instructions
-
Preheat oven 350 degrees Fahrenheit.
-
Prepare artichoke by rinsing under cool water. Rub entire top of artichoke with lemon. Although optional, rubbing with lemon helps to keep the artichoke from turning brown.
-
Use a deep stock pot, steamer basket and fill the pot with water just below the steamer basket. Add artichoke to basket, cover pot with lid and cook on high (or rather steam) for 30 minutes.
Carefully remove artichokes from the steamer pot using long handled tongs and place on a cutting board.
-
Cut stem off artichoke and set aside to nibble on for later. No recipe for the stem, just cut off the outside of the stem and enjoy!
Place the artichoke in a pan that will support it to stand alone. I use mini non-stick pie pans.
Gently spread artichoke apart to get to the center. Pull out the center leaves and discard.
Take a spoon and gently scrape out the choke and discard. Take care when removing the choke because this part you DO NOT want to eat.
Set prepared artichoke aside and prepare filling.
-
Take cleaned shrimp and cut into bite size pieces.
Melt butter in small sauce pan. Cook garlic and shrimp over medium heat for about 2 minutes or until shrimp turns a light pink. Remove from heat and set aside.
-
Spread leaves apart and sprinkle with bread crumbs.
Tuck 1-2 slices of diced cheese down into each leaf. Then put a piece of shrimp on top each piece of cheese.
Then place another slice of cheese atop shrimp. Drizzle with olive oil and garlic butter making sure to get between each leaf.
Sprinkle with sliced/diced prosciutto and top with remaining cheese and bread crumbs.
-
Bake artichoke for about 10 minutes or until cheese has melted.
-
Serve immediately and enjoy! Note: 1 stuffed artichoke can serve up to 4 people.
