Ingredients
- 4 artichokes
- 2 vinega
- 1 garlic clove
- 1 firm-ripe tomato
- 1 avacado
- 1 cilantro (minced fresh)
- 1,900 ml water
- 250 gr shelled tiny shrimp (cooked)
- 60 ml wine vinega (white)
- 45 ml olive oil
- 6 gr green onion (minced)
- 6 gr celery (minced)
- 3 gr black peppercorns
minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly. Mix shrimp with dressing; spoon equally into artichokes. Season with salt. CILANTRO DRESSING Mix all ingredients. Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol. ~ Janet Lauck, Fresno, California.
