Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs
Photo by Scott Phillips

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 1-½ Tbs. extra-virgin olive oil
  • 1/8 tsp. cayenne
  • 2 Tbs. fresh lemon juice
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1-½ cups coarse day-old breadcrumbs
  • + 7 more ingredients
    • 6 Tbs. unsalted butter
    • Kosher salt
    • 1 clove garlic, minced
    • 1 Tbs. chopped fresh thyme
    • 6 large artichokes, trimmed down to bottoms
    • Freshly ground black pepper
    • ¾ lb. medium (51 to 60 per lb.) shrimp, peeled and deveined

Heat the oil in a 10-inch skillet over medium heat. Add the parsley, thyme, and garlic. Cook, stirring, until fragrant, about 1 minute. Add the breadcrumbs and increase the heat to medium high. Cook, stirring, until the breadcrumbs are golden-brown and crisp, about 5 minutes. Immediately transfer...

View full recipe at Fine Cooking

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