On Line Cookbook
Cajun Stuffed Artichokes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Artichokes with spicy shrimp stuffing

William Bohannon


  • 4 artichokes stemmed and trimmed (tips cut off leaves)
  • 2 cups (475 ml) milk
  • 1 can small baby shrimp
  • 1/4 cup (60 ml) ice box garlic (chopped garlic sold in a glass jar)
  • 1/2 cup (125 ml) sweet butter or margarine
  • 1/2 tsp (2 ml) cayenne
  • 1/2 tsp (2 ml) marjarom
  • 1 pinch of nutmeg
  • Italian bread crumbs
  • salt and pepper, to taste
  • garlic butter
  • blackened seasoning, dry rub, or essence
  • lemon wedges
  • Boil the artichokes in lightly salted water with lemon till tender.
  • Heat milk, butter, garlic, shrimp (with juice), and spices.
  • Add bread crumbs to the milk mixture to bind into a spoonable stuffing.
  • Set stuffing aside.
  • Drain artichokes.
  • Remove inner leaves and "choke"(the thistles and fibers) with spoon to make room for the stuffing.
  • Place stuffing mound in each artichoke.
  • Arrange upright in cast iron skillet or baking dish.
  • Drizzle with garlic butter.
  • Sprinkle generously with blackened seasoning.
  • Broil 5 minutes to brown top.
  • Serve with more garlic butter, if necessary.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.