Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

Ingredients

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

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