Shrimp with Artichoke Pesto
Photo by Mark Thomas
Ingredients
- 2 large artichokes
- 1 cup fresh basil leaves
- 1 garlic clove
- 1 cup extra-virgin olive oil
- 1 tablespoon freshly grated Pecorino Romano cheese
- 32 cooked jumbo shrimp, peeled, deveined
- 1 tablespoon freshly grated Parmesan cheese
To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. ...
Rose Wines from Italy
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