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Shrimp and Artichoke Hearts San Benedetto Style




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Shrimp and Artichoke Hearts San Benedetto Style

1 lb Medium shrimp; raw in shells

1 cn Artichoke hearts; 15 ozs

Juice of 1 lemon 2 tb Extra virgin olive oil

2 ts Fresh mint; finely chopped

Or 1 teaspoon dried mint 2 ts Italian parsley; finely chop

Salt and hot pepper flakes-Recipe by: Christmas Memories with Recipes (Edward Giobbi) Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch. Drain at once; when cool, shell and devein them. Slice the shrimp into pieces about 1/4 inch thick and set aside. Drain the artich hearts and chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp and artichokes with the remaining ingredients and mix well. Ser at room temperature.

 

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