Ingredients
- Leaves of 2 sprigs fresh rosemary
- 4 cloves garlic, peeled and thinly sliced
- 4 tablespoons high-quality extra virgin olive oil
- Salt and freshly ground black pepper
- 16 jumbo shrimp, cleaned and deveined
- 10 medium to large artichokes
- 1 teaspoon hot red pepper flakes
- 2 fennel bulbs, trimmed and thinly sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup lemon juice
- Lemon-flavored olive oil (available in specialty food markets)
4 servings
Preparation
- Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl. Add shrimp, and turn until well coated. Marinate at room temperature for 30 to 60 minutes.
- Meanwhile, preheat oven to 350 degrees. Using a paring knife, trim stem and outer artichoke leaves to tender hearts. Quarter hearts lengthwise, and cut out choke. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes. Remove from heat, and keep warm.
- In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in 1/3 cup water. Cover and simmer over medium-low heat until tender, about 20 minutes.
- Prepare a grill, or heat a large griddle or skillet until very hot. Grill or sear shrimp until pink, 2 to 3 minutes on each side. Transfer to a large bowl, and add artichoke hearts and fennel. Drizzle with lemon-flavored olive oil to taste, and toss until well blended. Divide among 4 plates, and serve.
Dining and Cooking