On Line Cookbook

Cajun Stuffed Artichokes

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.